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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