Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto

Dec 16, 2011 by

Every now and again I tend rebel. I’ve been using recipes because that’s how I learned to cook. But some days I just want to throw caution to the wind and follow my heart and do what comes to mind. And that’s exactly what I did. I gave my friends on Facebook a quick peek at what I prepared. Because I didn’t follow a recipe, I don’t have a fancy name for it so the ingredients will have to do for now.

On my recent grocery shopping trips, I picked up a few items just for fun. White/Black Truffle Extra Virgin Olive Oil and Smoky Paprika Chipotle Seasoning. Both completely out of my comfort zone but I’m all about expanding my horizons. The risk was well worth it. Although I did hold back, just a little.

I used Kale for the “pesto” because I really like the health benefits and it has a nice flavour. However, after smelling the Chipotle seasoning (that bad boy is strong), I opted to leave the cheese and any form of nut from the pesto. Traditional pesto consist of  Basil, Parmesan or Romano Cheese, Olive Oil, Pine Nuts and Garlic. It makes me smile to myself and ask the question – is it still really pesto if it doesn’t have cheese and nuts? Ah well. It tasted great so I’m still calling it pesto. There. I’ll try it with all the ingredients next time.


Black / White Truffle Extra Virgin Olive Oil

Smoky Paprika Chipotle Seasoning

Smoked Paprika Chipotle Chicken



Kale Pesto


Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto
Recipe Type: Entrée
Author: Lyn from The Lovely Pantry
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
A spicy meal suitable for any day of the week
  • 5 Chicken Breast Cutlets
  • 2 Tbsp Smoked Paprika Chipotle Seasoning
  • Salt & Pepper
  • 3 Cups Spirali Pasta (Or any pasta you have – Penne or Fusili)
  • 1 Cup frozen Kale, defrosted
  • 2 Tbsp White Truffle Olive Oil
  • 1/2 Cup Frozen Sweet Corn, thawed (optional)
  1. Prepare Pasta according to package instructions
  2. Season chicken on both sides with salt, pepper and chipotle seasoning.
  3. In a large skillet, cook chicken for about 5-7 minutes on each side or until chicken is cooked through and juices run clear.
  4. In a small food processor, combine Kale and White Truffle Olive Oil.
  5. Drain pasta. Add Kale and toss to combine. Season with salt and pepper.
  6. Cut chicken into strips. Serve with pasta and corn as garnish if desired.


Smoked Paprika Chipotle Chicken, Pasta, Kale Pesto & Sweet Corn


There’s no need to panic if you didn’t plan dinner tonight. The possibilities are endless…





Related Posts Plugin for WordPress, Blogger...


  1. Oh this looks so comforting and very flavorful! Love this recipe, looks very pretty too!!!!

  2. Wow … some of these ingredients are totally foreign to me … Kale … never heard of it. It that the green I see in the dish? As usual, it looks absolutely delicious!

  3. This looks like a lovely meal. I love kale so this is another idea of how to use it!

    • Thank you! Yep, Kale is one awesome vegetable! I use it whenever I can … just because! Thanks for stopping by and commenting


  1. Chicken Linguine and Crimini - Lovely Pantry | Lovely Pantry - [...] surprised at how great the meals turn out. I LOVE it. One of my recent freestyle meals was Smoked Paprika…
  2. Recipes: Quick and Healthy Meals for National Nutrition Month - [...] Recipe: Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto from The Lovely [...]
  3. Meal Plan: How to Bring Italy Into Your Kitchen - [...] Recipe: Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto from The Lovely [...]