Go Back Email Link

Pollo Loco Pasta

Pasta filled with Chicken, Cherry Tomatoes, Kale Greens & Onions in a lightly flavored Butter & Olive Oil base.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American

Equipment

  • Deep Skillet
  • Cutting Board
  • Knife
  • Pot

Ingredients
  

Protein

  • 1 lb Chicken Breast Boneless, Skinless & cut into bite size pieces.

Produce

  • 12 oz Cherry Tomatoes
  • 3 cups Kale Chopped up.
  • 1 Yellow Onions Sliced thinly.
  • 1 tbsp Garlic Minced.

Dairy

  • 1/2 cup Butter 1 stick.
  • Parmesan Cheese Grated.

Pantry

  • 12 oz Cavatappi Pasta May substitute for you favorite Pasta.
  • 1/4 cup Spanish Olives with Juice Sliced.

Seasonings

  • 1 tsp Garlic Herb Seasoning No Salt.
  • 1 tsp Onion Powder
  • 1/2 tsp Cumin
  • 1 tbsp Adobo
  • 1/2 tsp Black Pepper
  • 1 tbsp Knorr Tomato and Chicken Flavored Bouillon
  • Red Pepper Flakes Optional.

Oil

  • Olive Oil

Instructions
 

Pasta Preparation

  • Prepare Pasta according to directions on package. If Pasta is done before steps below are completed, reserve 2 cups of Pasta water prior to draining.

Chicken Preparation

  • Place Chicken in a bowl. Add Garlic Herb Seasoning, Onion Powder, Cumin, Adobo & Black Pepper. Using your hand, massage ingredients together to incorporate being sure Chicken is coated evenly. Let it marinade for 15 minutes.
  • Heat Skillet on medium/high. Drizzle Olive Oil to coat.
  • Add Chicken in Skillet and begin searing for 10 minutes being sure to stir and brown on all sides. Remove and place on dish and set aside.
  • Drizzle another coating of Olive Oil in same skillet.
  • Add Cherry Tomatoes, Kale, Onion & Garlic into Skillet and begin sautéing 5-7 minutes or until vegetables soften and Garlic becomes fragrant. Be sure to scrape up the cooked pieces on bottom of Skillet for added flavor.
  • Add Stick of Butter, 1/4 cup of Olive Oil, Olives & Juice into Skillet and stir until Butter is melted and incorporated.
  • At this time, Pasta should be done.
  • Return Chicken into Skillet mixture and add the Pasta Water & Bouillon and bring up to a simmer stirring periodically for additional 5-7 minutes to finish cooking Chicken. Internal temperature should be 165℉. Taste to see if additional seasoning needed. If looking for a little more saucier effect, you can add additional Butter, Water & Olive Oil.
  • Dump cooked Pasta into Skillet and toss to incorporate being sure Pasta is coated.
  • Serve immediately garnished with Parmesan Cheese and Red Pepper Flakes for a little spice. Enjoy!
Keyword cherry tomatoes, Chicken, Chicken pasta, Kale, Pasta