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Chicken Penne in a Parmesan Cream Sauce

Chicken Penne in a Parmesan Cream Sauce

with Kale

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We consider pasta night a holiday—one that we like to celebrate at least once a week, if not more. If you agree, you’re in luck. This dish has it all: al dente penne noodles, herby chicken, and tender kale, all tossed in a mouthwatering, creamy Parmesan sauce. Let the carb celebrations commence!

Tags:Lightning Prep
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Kale

6 ounce

Penne Pasta

(ContainsWheat)

10 ounce

Chicken Cutlets

4 ounce

Cream Sauce Base

(ContainsMilk)

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories880 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein50 g
Cholesterol185 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large ribs from kale.

2

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.

3

• While pasta cooks, heat a large drizzle of olive oil in large pan over medium-high heat. Add kale and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

4

• Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a large drizzle of olive oil in pan used for kale over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

5

• Return pot used for pasta to medium-high heat. Stir in cream sauce, garlic powder, salt, and pepper. (TIP: For cream sauce, cut top off carton to open fully and transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a simmer; cook for 1-2 minutes. • Turn off heat; stir in Parmesan and 2 TBSP butter (4 TBSP for 4 servings) until smooth.

6

• Stir kale and drained penne into pot with sauce. (TIP: If needed, add reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls and top with chicken. (Alternatively, stir chicken into pasta before plating, adding more pasta cooking water if necessary.) Serve.