Ingredients
Pasta and Protein
- 12 ounces whole-wheat penne (about 4 cups)
- 2 cups chopped cooked chicken breast
Sauce and Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 1 ½ tablespoons chopped fresh oregano
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped canned chipotle chile in adobo sauce
- 1 (24-ounce) jar lower-sodium marinara sauce
- 3 ounces cream cheese, softened
- ½ teaspoon salt
- 4 cups stemmed and chopped kale
Cheese Topping
- 1 ¾ cups shredded smoked Gouda cheese, divided (1 cup for mixing, ¾ cup for topping)
Instructions
- Preheat and Cook Pasta: Position the oven rack about 10 inches from the broiler and preheat the oven to 350°F. Bring a large pot of water to a boil over high heat and cook the whole-wheat penne pasta according to package directions until al dente. Drain thoroughly and set aside.
- Sauté Aromatics and Build Sauce: While the pasta cooks, heat the extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chopped fresh oregano, garlic, and chipotle chile and cook for another minute until fragrant.
- Add Marinara and Cream Cheese: Pour in the lower-sodium marinara sauce and bring it to a simmer over medium-high heat. Add the softened cream cheese and salt, stirring continuously until the cream cheese has fully melted and the sauce is smooth, approximately 2 minutes.
- Cook the Kale: Add the chopped kale to the skillet and cook, stirring constantly, until just wilted, about 2 minutes. Remove the skillet from heat.
- Combine Pasta, Chicken, and Cheese: Stir the cooked pasta and chopped chicken breast into the sauce mixture. Then fold in 1 cup of shredded smoked Gouda cheese until evenly distributed throughout.
- Assemble and Bake: Transfer the mixture to an oven-safe baking dish. Sprinkle the remaining ¾ cup of shredded smoked Gouda cheese evenly over the top. Cover the dish loosely with foil sprayed lightly with cooking spray or brushed with oil to prevent sticking. Bake at 350°F for about 25 minutes, or until the cheese is melted and bubbly.
- Broil for a Golden Top: Remove the foil and increase the oven temperature to broil; preheat the broiler for 5 minutes. Return the dish to the oven and broil for 3 to 5 minutes until the cheese topping is browned in spots. Watch carefully to prevent burning.
- Serve and Enjoy: Remove from the oven and let cool slightly before serving. Enjoy with a simple side salad or garlic-roasted broccoli for a complete meal.
Notes
- To reduce the smoky intensity, substitute smoked Gouda with regular Gouda cheese.
- Spray or lightly oil the foil used to cover the bake to prevent the cheese from sticking during baking.
- Use lower-sodium marinara sauce to keep the dish healthier and control sodium intake.
- Whole-wheat penne adds fiber and nutrition to the dish; regular pasta can be used if preferred.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Sodium
