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Chicken-And-Kale Alfredo Bake
Ingredients
  • 6 ounces uncooked whole-wheat penne pasta
  • 2 cups stemmed chopped kale (about 2 oz.)
  • 1 ½ tablespoons olive oil
  • 2 (6-oz.) skinless, boneless chicken breasts, cut into bite-size pieces
  • ½ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 2 cups fat-free milk
  • 2 tablespoons all-purpose flour
  • 2 ounces Parmesan cheese, grated and divided (about ½ cup)
  • ½ cup chopped shallot
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray
  • 2 ounces preshredded part-skim mozzarella cheese (about ¾ cup)
  • 1 ½ tablespoons whole-wheat panko (Japanese breadcrumbs)
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