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Sheet-Pan Pasta Bake with (leftover) Chicken and Kale<\/p>\nSheet-Pan Pasta Bake with (leftover) Chicken and Kale<\/p>\n
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Kosher salt<\/p>\n
12 ounces penne pasta<\/p>\n
1 cup panko breadcrumbs<\/p>\n
1 cup grated Parmesan cheese divided<\/p>\n
4 T. olive oil divided<\/p>\n
1\/2 tsp. garlic powder<\/p>\n
1\/4 tsp. Italian seasoning<\/p>\n
3\/4 tsp. freshly ground black pepper divided<\/p>\n
1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces<\/p>\n
1 pint cherry tomatoes halved<\/p>\n
1 cup sour cream or cr\u00e8me fraiche<\/p>\n
1 T. Dijon mustard<\/p>\n
4 cups shredded rotisserie chicken<\/p>\n
1 1\/2 cups shredded mozzarella cheese divided<\/p>\n
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Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, \u00bc cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, \u00bc tsp. black pepper, and \u00bc tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with \u00bd tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve \u00bd cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, \u00bc cup pasta water, and the remaining \u00be cup Parmesan cheese and \u00bd tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.\u00a0 Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).\u00a0 Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining \u00bd cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet-Pan Pasta Bake with (leftover) Chicken and Kale Kosher salt 12 ounces penne pasta 1 cup panko breadcrumbs 1 cup grated Parmesan cheese divided 4 T. olive oil divided 1\/2 tsp. garlic powder 1\/4 tsp. Italian seasoning 3\/4 tsp. freshly ground black pepper divided 1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces 1 pint cherry tomatoes halved 1 cup sour cream or cr\u00e8me fraiche 1 T. Dijon mustard 4 cups shredded rotisserie chicken 1…<\/p>\n