One Pot Rigatoni Alfredo with Chicken and Kale: creamy and tasty
published on 27 December, 2018 at 15:37
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
2/3 cup homemade or good quality chicken stock
2 cups whole/full fat milk
1/2 cup double (heavy) cream
2.5 oz Cavolo Nero kale roughly chopped
3/4 cup Parmesan grated
To Serve:
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
2/3 cup homemade or good quality chicken stock
2 cups whole/full fat milk
1/2 cup double (heavy) cream
2.5 oz Cavolo Nero kale roughly chopped
3/4 cup Parmesan grated
To Serve:
pinch black pepper
2 tbsp chopped parsley
2 tbsp chopped parsley
Directions:
Heat the oil, add the chicken with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned. Remove from the pan, cover with foil to keep warm. Add the chopped onions to the pan and fry for a couple of minutes. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, turn down the heat and cook for 10 minutes. Remove the foil and stir in the cream and add 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 and fresh parsley before serving.
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