Monday, February 20, 2012

Chicken Kale Casserole

Serves Two (can be doubled or tripled easily for more people)

Salt (Sea or Kosher) and ground pepper
3 ounces gluten-free Pasta (I prefer Quiona Pastas)
1 1/2 teaspoon unsalted butter
1/4 cup yellow onion, diced
1 garlic clove, minced
4 ounces kale, tough stems and ribs removed, leaves coarsely chopped
1/2 cup shredded or chopped cooked chicken
12 ounces ricotta (I didn't have any so I just used cottage cheese)
1 tablespoon finely grated lemon zest (about one lemon)
3 tablespoons grated Parmesan

Preheat the oven to 350 degrees.  Cook the pasta according to package directions.  Drain and return to the pot.  In a large skillet, melt butter over med-high heat.  Add onion; cook until onion is beginning to soften, about 3-4 minutes.  Add kale and garlic, cover and cook until almost tender, about 5 minutes.  Transfer to pot with pasta.

Stir in chicken, ricotta, lemon zest and 2 tablespoons Parmesan; season with salt and pepper.  Transfer to an approximate 3"x4" baking dish; top with 1 tablespoon Parmesan.  Bake until top is golden, about 20 minutes.

I served this with glazed carrots.

This recipe was adapted from a recipe by Martha Stewart

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