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I use the Gluten Free Jovial or Tinkyada rice pastas Cooked pasta of choice to serve over About 3 cups dry pasta.1 ¼ cups full fat coconut milk or cream/milk.1/3 cup white wine broth would be fine here.Skillet Chicken & Kale with Garlic Mushroom Sauce Ingredients I think it tastes amazing over a baked potato or sweet potato. If you have kiddos, and they can tolerate pasta of any kind, I’m thinking you’re going to find the dinner goes down even easier mixed with some fun pasta! Whether you like regular pasta, or gluten free, there are so many healthier choice varieties these days, and if you are off pasta for a bit, you can just serve your plate without the pasta. Because those little guys don’t feed themselves, and they sure as the sun aren’t going to eat a boring kale salad everyday just because you have a few health goals 😉 And a quick note for those that tolerate dairy – cream or whole milk will work just fine here if you would rather use that. They are all about getting back to the grind, eating well, but with kids in mind. I took a look back at some of my new year recipe posts over the years this week, and I noticed a trend. Skillet Chicken and Kale with Garlic Mushroom Sauce Add this easy, 20 minute skillet chicken and kale with garlic mushroom sauce dinner to your busy weekday menu! Sprinkle capers all over to taste. Serve with lemon slices.Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Add the lemon juice and season with salt and pepper. Add the Brussels sprouts and kale to the saucepan.Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side.Add the remaining 1 teaspoon olive oil and toss to combine. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Thinly slice each chicken breast into two cutlets.Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat.Lemon slices, for servingAdd to Shopping List Directions
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