Baked Penne with Chicken and Kale

  Ingredients

• 13.25 oz box penne pasta (I use Dreamfield)


• 2 tsp olive oil


• 1 large onion, chopped


• 1 large red bell pepper, seeded and chopped


• 1 large carrot, grated


• 2 cloves garlic, grated or minced


• 2 bunches kale, stems removed and chopped


• 48 oz ricotta (I used half part-skim and half fat-free)


• 1 tsp Tobasoco (or other hot sauce)


• Zest and juice of 1 lemon


• 1 oz Parmesan, finely grated (about 3/4 cup)


• 1 1/2 cups leftover chicken, shredded (I used 1 chicken breast)


• Salt


• Pepper

  Instructions

1. Preheat oven to 350 degrees.


2. Cook pasta according to package directions.


3. Drain the pasts and return it to the pot pot.


4. In a large skillet, heat olive oil over medium-high.


5. Add onion and red bell pepper, cooking until softened (~5 minutes).


6. Add grated carrot and garlic, cooking another 2 minutes.


7. Add kale, toss, and cover, turning off the heat and letting sit for 5 minutes.


8. Transfer to the pot with pasta.


9. Stir in ricotta, lemon zest and juice, hot sauce, 1/2 cup Parmesan, and chicken.


10. Season generously with salt and pepper. Transfer mixture to a 13x9 or large dish.


11. Top with remaining Parmesan. Bake until bubbly and the top golden brown, 30 minutes.

  Notes

Yields: 10 servings

Estimated time: 50 minutes

Note: I used Dreamfield penne and calculated the nutritional info based on such. If you use a different pasta, your mileage will vary.

  Nutritional Information
Calories: 338.0 | Fat: 8.4g | Fiber 5.4g | Protein 26.1g | Carbs 19.0
Weight Watchers PointsPlus: 6