Chicken Kale Pasta
User Reviews
5
Chicken Kale Pasta
Description
This Chicken Kale Pasta combines cooked shredded chicken and artichoke hearts in a creamy sauce flavored with garlic, baby kale, and Italian herbs. A roux of butter, olive oil, flour, and milk thickens the sauce, while chicken bouillon paste adds savory depth. Red pepper flakes provide subtle heat, balanced by the salty tang of Parmesan cheese stirred through the sauce. The sauce coats al dente whole wheat spaghetti, creating a balanced texture of tender greens, tender chicken, and firm pasta.
The flavors meld through gentle cooking; garlic and kale soften in butter and oil, while herbs and spices build layers of aroma. The creamy consistency comes from the flour-milk base enriched by cheese and chicken. The inclusion of artichoke hearts adds a mild, slightly tangy texture contrast.
This pasta works well as a main dish for lunch or dinner, offering leafy greens combined with protein in a flavorful sauce. Additional Parmesan can be sprinkled on top for more richness. It pairs nicely with a simple salad or crusty bread.
If baby kale is unavailable, mixes of baby kale and spinach can be substituted without losing the dish’s character.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 2 1/2 cups baby kale chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon chicken bouillon paste
- 1 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/8 teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 1 1/2 cups chicken think rotisserie!, cooked shredded
- 1 cup artichoke hearts chopped
- 1/2 lb whole wheat spaghetti
- 1/2 cup Parmesan Cheese grated, plus more for garnish
Instructions
- Bring large pot of water to a boil. Salt generously and add pasta. Cook to al dente according to package directions.
- While pasta is cooking, make the sauce. In a large skillet, heat butter and olive oil over medium heat.
- Add in garlic and chopped baby kale until fragrant and tender, 2 minutes.
- Sprinkle in flour. Stir and cook 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.
- Incorporate bouillon paste, basil, thyme, oregano, red pepper flakes, salt and black pepper.
- Add in cooked, shredded chicken, artichoke hearts and parmesan cheese. Stir to combine.
- Heat 3 minutes or so until sauce starts to thicken and chicken is heated through.
- Toss with hot pasta to coat, top with more cheese if desired and serve.
Notes
- Baby kale and spinach mixes can substitute for baby kale if not available for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 514mg | 21% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2338IU | 47% |
| Vitamin C | 24mg | 27% |
| Calcium | 379mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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