Braised Chicken & White Beans
with Pearl Pasta, Kale & Parmesan
- Wheat
- Milk
Ground chicken is browned and braised with white beans, wilted kale, and pearl couscous in a savory stock concentrate. A knob of butter and a bright squeeze of lemon finish the dish, while a shower of Parmesan and a pinch of chili flakes add richness and gentle heat. It's a hearty, one-pan meal with rustic Italian-inspired flavors.
Ingredients
10 ounce
Chopped Chicken Breast
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Cannellini Beans
4 ounce
Kale
3 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Open package of chicken and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
Add beans and garlic; cook, stirring, until fragrant, 30 seconds.
Stir in kale, remaining stock concentrates, and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4, add half the kale and stir until slightly wilted; add remaining kale and cook 3-4 minutes more.)
Reduce heat under pan with chicken-kale mixture to low. Add cooked couscous, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Cook, stirring, until butter has melted.
Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
Divide chicken and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
Divide sausage and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
