Wednesday, December 15, 2010

Lemon Chicken Penne with Braising Greens

At first glance, this dish doesn't seem very mad science-y. Come on, chicken and pasta? The reason I am posting this is to make you all use your noodles (pun intended) whenever you think you don't have enough in your pantry to cook a kickass meal.
I thought I had no food in the house and was about to go waste 20 bucks at Saturn Cafe when I remembered the braising greens I had just bought at the farmers market. I didn't really know what to do with them and had bought them simply because they contained something called "dinosaur kale". I'll admit I didn't and still don't know what "braising" means, but to me it sounded like quickly stir-fried or something along those lines. I remembered then I had a bag of frozen thighs in the freezer I bought for a (failed) teriyaki chicken attempt. The best idea seemed to be to throw it all on top of penne pasta and see what happened. I loved the outcome and hope you will too!

2 cups dry penne pasta
2 chicken thighs
1 1/2 cup braising greens (or just use kale)
juice of 1/2 lemon
1 tsp. dried marjoram
1 tsp. salt
black or lemon pepper

boil a pot of salted water and add the penne. While it's cooking, heat a skillet with a little oil and add the chicken. squeeze the lemon juice onto the chicken during the last 5 minutes of cooking. once the chicken is cooked add the braising greens, pepper, marjoram, and salt to the skillet. Cook for only about a minute and a half longer; you want the greens to be a little crunchy. serve on top of penne with a drizzle of olvie oil and parmesan cheese.

serves 2

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