- 1 (13.25-ounce) package whole wheat penne pasta
- 1 (7-ounce) jar julienne-cut, sundried tomatoes packed in oil, drained (oil reserved) and patted dry
- 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 clove garlic, minced
- 5 ounces fresh baby kale
- 3 ounces cream cheese, reduced-fat
- 1 cup milk, 2% or whole
- 1/2 cup cheese, grated Parmesan
- 1 cup cheese, shredded Mozzarella
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
If baking immediately after making, preheat oven to 350° F.
Spray a 9x13 or larger baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain when finished cooking.
Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sundried tomato oil (or olive oil) and add chicken and onions. Cook until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add kale and sundried tomatoes. Cook until kale is wilted, stirring frequently. Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated. Add pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with Mozzarella cheese.
If baking immediately after making, place in preheated oven and cook for 30 minutes or until cheese is melted. If you like a softer noodle, cover with foil during baking.
If freezing, cover tightly with plastic wrap and foil and place in freezer for up to 3 months. When ready to bake, remove plastic and cover with foil. Place in cold oven and turn oven to 350° F. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.