One Pot Rigatoni Alfredo with Chicken and Kale – Serves 4
Great for getting rid of that Kale texture that a lot of people don’t enjoy, this way you can serve up something yummy and healthy with no complaints!
Ingredients
2 tbsp olive oil
3 chicken breasts – chopped into bite-size chunks
pinch of salt and pepper
1 small onion – peeled and chopped
3 cloves garlic – peeled and crushed
(250g) dried rigatoni pasta
⅔ cup (160ml) homemade or good quality chicken stock
2 cups (480ml) whole/full fat milk
½ cup (120ml) double (heavy) cream
(70g) kale – roughly chopped
¾ cup (75g) Parmesan – grated
Method
Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned and just cooked through.
Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
Add the reserved chicken, stir and allow to bubble for a couple of minutes to allow the chicken to warm through.
Sprinkle on the remaining parmesan, then sprinkle on a pinch of black pepper before serving.
Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
Add the reserved chicken, stir and allow to bubble for a couple of minutes to allow the chicken to warm through.
Sprinkle on the remaining parmesan, then sprinkle on a pinch of black pepper before serving.
