Rate this recipe!
| Servings |
|
Ingredients
- 2 cups dry gluten free rice pasta
- 2 cooked and shredded chicken breasts
- 1 tbsp ghee
- 2 cloves garlic , chopped
- 1 yellow onion , chopped
- 2 cups freshly chopped kale
- 1 cup diced tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 tbsp nutritional yeast
- pinch of sea salt to taste
- freshly chopped basil for serving
Ingredients
|
Rate this recipe!
|
Instructions
- Note: To make shredded chicken, place the chicken breasts in boiling water, and boil for 10-12 minutes or until the center is no longer pink. Remove from the water and add to a bowl. Shred using two forks.
- Start by cooking the rice pasta according to the package directions and boiling the chicken for 10-12 minutes or until the center is no longer pink. Once the chicken is cooked, shred with a fork and set aside. Once the pasta is cooked, drain and rinse.
- Preheat a large skillet over medium heat with the ghee and saute the garlic and onion for about 2-3 minutes.
- Add the kale and saute for another 2 minutes or until the kale starts to wilt.
- Add the cooked pasta and shredded chicken and stir. Mix in the diced tomatoes, tomato paste, Italian seasoning, and nutritional yeast. Add a pinch of sea salt and stir well.
- Once warmed through, transfer to serving bowls or plates and top with fresh basil. Enjoy!
I used Dreamfield penne, grilled chicken with creole seasoning, left out italian seasoning and added feta cheese. Yum!