Balsamic Chicken and Collard Greens Pasta

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Roasted Chicken Breasts Smothered in Balsamic Marinade and Tossed with Collard Greens and Penne Pasta! A Healthier Comfort Food Option!

We love our Pasta, we constantly try new ways of making it! This one made the Recipe Menu! Collard Greens are a staple Vegetable in our home, we love to add it to Pasta’s and Casseroles. The Sweetly Roasted Garlic Chicken Breast tossed with Oven Roasted Collard Greens and Pasta is now a regular meal in our home, So Delicious!

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Prep Time: 30 Minutes
Oven Temperature for Chicken Breasts: 375 Degrees Fahrenheit
Chicken Breast Cooking Time: 40 Minutes
Collard Greens Oven Temperature: 375 Degrees Fahrenheit
Collard Greens Cooking Time: 15 Minutes
Serves 4
Chicken Pasta Dinner - Dining in with Danielle

Balsamic Chicken And Collard Greens Pasta Ingredients:

16 Ounces Penne Pasta
1 Pound Chicken Breast
8 Cups Shredded Collard Greens
2 Tablespoons Fresh Minced Garlic (About 2 Cloves)
5 Tablespoons Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Ground Black Pepper
3 Teaspoons Salt

Balsamic Chicken And Collard Greens Pasta Instructions:

1. First thing to do is to Prepare the Chicken Breasts. Put the Chicken Breast in an Oven Safe Pan. Now in a Small Bowl add Fresh Minced Garlic, 3 Tablespoons Balsamic Vinegar, 2 Tablespoons Olive Oil and 1 Teaspoon of Salt. Mix up then Pour Evenly over the Chicken Breasts. Then Sprinkle 1 Teaspoon of Black Pepper on Top.

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Bake at 375 Degrees F for 40 Minutes.
Chicken Breasts Marinated with Balsamic Marinade - Dining in with Danielle

2. While the Chicken Breasts are Baking in the Oven, this is a good time to Cook your Pasta. We like to Cook our Pasta to be softer than Al Dente. We Cook our Pasta on Low/Med for about 30 Minutes. 

While the Chicken Breast and Pasta are cooking, you will next prepare the Collard Greens. In a Oven Safe Pan that is Big enough to Mix in (you will do this step later), add the shredded Collard Greens, 2 Tablespoons Balsamic Vinegar, 2 Tablespoons Olive Oil, 2 Teaspoons Salt and 1 Teaspoon of Black Pepper. Stir all the Ingredients together making sure all the Greens are covered with the Marinade. 
Balsamic marinated Collard Greens for Pasta - Dining in with Danielle

3. In the last 15 Minutes of the Chicken Breast Cooking, Put the Pan of Marinated Collard Greens in the Oven. Cook for 15 Minutes, when they are done, take out the Cooked Chicken Breast and the Collard Greens, set aside to cool Slightly. 

The Pasta should be done at this point, Drain the Pasta and Pour them on top of the Pan of Cooked Collard Greens. 
Cooked Pasta and Collard Greens prepared - Dining in with Danielle

4. Now you will need to Cut up the Cooked Chicken Breasts. Cut the Chicken into Slices against the Grain. Then Put all the Cut Chicken back in the same pan it was cooked in. Stir the Chicken around making sure all the leftover Marinade coats the Chicken Breasts.
Roasted Balsamic Chicken Breasts - Dining in with Danielle

5. Now add the Cut Chicken Breast to the Pan of Collard Greens and Pasta. Mix the Ingredients really well, try not to break the Pasta to much. At this point, you can add more Salt and Black Pepper to Taste. 
Easy Meal Chicken Collard Greens Pasta - Dining in with Danielle

Balsamic Chicken And Collard Greens Pasta

Prep Time: 30 Minutes
Oven Temperature for Chicken Breasts: 375 Degrees Fahrenheit
Chicken Breast Cooking Time: 40 Minutes
Collard Greens Oven Temperature: 375 Degrees Fahrenheit
Collard Greens Cooking Time: 15 Minutes
Serves 4

Balsamic Chicken And Collard Greens Pasta Ingredients:

16 Ounces Penne Pasta
1 Pound Chicken Breast
8 Cups Shredded Collard Greens
2 Tablespoons Fresh Minced Garlic (About 2 Cloves)
5 Tablespoons Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Ground Black Pepper
3 Teaspoons Salt

Balsamic Chicken And Collard Greens Pasta Instructions:

1. First thing to do is to Prepare the Chicken Breasts. Put the Chicken Breast in an Oven Safe Pan. Now in a Small Bowl add Fresh Minced Garlic, 3 Tablespoons Balsamic Vinegar, 2 Tablespoons Olive Oil and 1 Teaspoon of Salt. Mix up then Pour Evenly over the Chicken Breasts. Then Sprinkle 1 Teaspoon of Black Pepper on Top.

Bake at 375 Degrees F for 40 Minutes.

2. While the Chicken Breasts are Baking in the Oven, this is a good time to Cook your Pasta. We like to Cook our Pasta to be softer than Al Dente. We Cook our Pasta on Low/Med for about 30 Minutes. 

While the Chicken Breast and Pasta are cooking, you will next prepare the Collard Greens. In a Oven Safe Pan that is Big enough to Mix in (you will do this step later), add the shredded Collard Greens, 2 Tablespoons Balsamic Vinegar, 2 Tablespoons Olive Oil, 2 Teaspoons Salt and 1 Teaspoon of Black Pepper. Stir all the Ingredients together making sure all the Greens are covered with the Marinade. 

3. In the last 15 Minutes of the Chicken Breast Cooking, Put the Pan of Marinated Collard Greens in the Oven. Cook for 15 Minutes, when they are done, take out the Cooked Chicken Breast and the Collard Greens, set aside to cool Slightly. 

The Pasta should be done at this point, Drain the Pasta and Pour them on top of the Pan of Cooked Collard Greens. 

4. Now you will need to Cut up the Cooked Chicken Breasts. Cut the Chicken into Slices against the Grain. Then Put all the Cut Chicken back in the same pan it was cooked in. Stir the Chicken around making sure all the leftover Marinade coats the Chicken Breasts.

5. Now add the Cut Chicken Breast to the Pan of Collard Greens and Pasta. Mix the Ingredients really well, try not to break the Pasta to much. At this point, you can add more Salt and Black Pepper to Taste.

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

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