Lemony Chicken Rotini with Kale and Tomatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.00
- Nutrition
- 490 cal · 38g protein
- quick
- one-pot
- high-protein
🍳 1 pan · Picky-eater safe bet: plain noodles · kept by 3 families
Lemony Chicken Rotini with Kale and Tomatoes is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz rotini pasta
- 1 count rotisserie chicken
- 10 oz chopped kale
- 2 cups grape tomatoes
- ⅓ cup Italian dressing
- 1 count lemon
- 1 package fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil. Pull the rotisserie chicken meat into bite-size pieces, discarding skin and bones. Halve the tomatoes.
- Cook the dry rotini according to the package, about 9-10 minutes. Add the kale to the pot for the last 1 minute to wilt it, then drain.
- Return the pasta and kale to the warm pot. Add the chicken, tomatoes, Italian dressing, the zest of the lemon and half its juice. Toss over low heat 2-3 minutes until the chicken is heated through to 165°F.
- Taste and add more lemon juice, salt and pepper as needed. Tear the basil over the top and serve warm or at room temperature.
- Picky eater tip: set aside plain pasta and chicken before adding the kale, tomatoes and basil.
- Make ahead: pull the chicken and halve the tomatoes up to 2 days ahead and store them in the fridge. Leftovers keep 3 days.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 48 g
- Fiber
- 6 g
- Sugar
- 6 g
- Fat
- 15 g
- Saturated fat
- 3 g
- Sodium
- 690 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Lina Bentanch / Unsplash