Whole-Wheat Pasta with Kale and Roast Chicken

spaghetti-pesto RecipePhoto: Levi Brown


  • 8 ounces whole-wheat spaghetti
  • 1 recipe Braised Kale, puréed
  • 3 cups white meat and 1/2 cup sauce from Roast Chicken with Pan Sauce
  • 1 (15-oz) can low-sodium chickpeas or white beans, drained and rinsed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground coriander


1. Cook pasta until al dente. Reserve 3 TBSP cooking liquid; drain.

2. In large skillet, heat rest of ingredients, stirring, until very hot.

3. Toss in the pasta and cooking liquid.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving:515
Fat per serving:12.2g
Saturated fat per serving:2.2g
Monounsaturated fat per serving:6.4g
Polyunsaturated fat per serving:2.1g
Protein per serving:46g
Carbohydrates per serving:59g
Fiber per serving:12g
Cholesterol per serving:89mg
Iron per serving:5mg
Sodium per serving:535mg
Calcium per serving:156mg

Good to Know

A quick Italian mean doesn’t get much more nutritious than this! Whole-wheat pasta lend itself to extra fiber and good carbs, roasted chicken adds lean protein, and kale is one of the Superfoods of the moment.