Rotisserie Chicken Pasta with Kale, Tomato, Lemon & Italian Dressing

Directions

1. Bring a large pot of salted water to a boil, then add the pasta and cook until almost al dente, about 6–8 minutes.
2. While the pasta cooks, wash the produce and prepare the lemon, tomatoes, kale, and basil.
3. Zest the lemon into a medium bowl, then juice it and add the juice to the same bowl.
4. Halve the grape tomatoes and add them to the bowl with the lemon juice.
5. Strip basil leaves from the stems, roll them, and slice into ribbons; add to the bowl.
6. Remove meat from the rotisserie chicken, shredding it into bite-sized pieces, and set aside to mix in later.
7. When the pasta is nearly finished, add the kale to the pot and simmer a couple minutes until tender and the pasta is cooked through.
8. Drain the pasta and kale, return to the pot, and add the lemon juice and zest, tomatoes, basil, chicken, dressing, salt, and pepper; stir to combine.
9. Set the pot over medium heat and cook, stirring often, just until everything is warmed through and the flavors meld, 1–2 minutes. Serve portions onto plates or bowls.