Informations supplémentaires
30 min.
|
852 kcal
|
easy
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|
Printable version
1. Cook the pasta
Preheat the oven to 450°F. Bring a pot of salted water to a boil. Pour the pasta into the pot and cook for 9-10 minutes or until tender. Keep 1/2 2P | 1/3 3P cup of the pasta cooking water then drain.
2. Setup
Chop the kale and the garlic. Cut the tomato into small pieces. Thinly slice the basil. Cut the chicken into thin strips.
3. Cook the chicken
Warm up a drizzle of oil in a pan over medium-high heat. Add salt and pepper to the chicken. Cook the chicken strips for 4-6 minutes or until browned. Add the kale and cook for 1-2 minutes. Remove the pan from the heat.
4. Prepare the panko
In a bowl, mix the panko with the garlic, the cheese, a drizzle of oil, salt and pepper.
5. Bake in the oven
In a large bowl, combine the cooked pasta with the cooking water, the chicken, the kale, the tomato, half of the mozzarella, a drizzle of oil, salt and pepper. Line a baking sheet with aluminum foil and add the pasta mixture. Garnish with the remaining mozzarella and the panko. Bake in the oven for 5-7 minutes or until browned.
6. Plate your dish
Serve the pasta and garnish with the basil, some black pepper and a drizzle of oil, to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
360gChicken Thighs
200gPenne
80gMozzarella
100gCabbage, Kale
30gGrana Padano Cheese
0.5unitBasil
1unitTomato(es)
25gPanko Breadcrumbs
1unitGarlic Clove(s)
What you need
852 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
25g
38%
cholesterol
189mg
63%
fiber
6g
24%
protein
60g
saturated
12g
60%
sodium
887mg
37%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg