Tuscan Chicken & Kale Spaghetti

Name: Tuscan Chicken & Kale Spaghetti with Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Kale; 1 clove Garlic; 10 ounce Chicken Breast Strips; 1 tablespoon Tuscan Heat Spice; 6 ounce Spaghetti; 4 ounce Cream Sauce Base; 2 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Parmesan

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Looking for a new way to celebrate pasta night (aka the best night of literally every week)? Our chefs have got your covered with this rustic, Tuscan-inspired dish. Spaghetti noodles are cooked until perfectly al dente, then tossed in a creamy Parmesan sauce. Bites of pan-roasted chicken are seasoned with Italian herbs for aromatic flavor and a bit of heat, while garlicky wilted kale is scattered throughout for tender texture. ImPASTAbly delicious!

Tags:

Lightning Prep

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

1 clove

Garlic

10 ounce

Chicken Breast Strips

1 tablespoon

Tuscan Heat Spice

6 ounce

Spaghetti

(Contains: Wheat)

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3556 kJ

Calories850 kcal

Fat41 g

Saturated Fat20 g

Carbohydrate78 g

Sugar7 g

Dietary Fiber6 g

Protein48 g

Cholesterol170 mg

Sodium570 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

•Large Pot

•Paper Towel

•Strainer

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Remove and discard any large stems from kale; roughly chop leaves. Peel and mince or grate garlic. • Pat chicken* dry with paper towels; season all over with salt, pepper, and half the Tuscan Heat Spice (all for 4 servings).

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

• While pasta cooks, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. TIP: If necessary, cook kale in batches. • Stir in garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a plate.

• Heat another drizzle of olive oil in pan used for kale over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Return kale to pan with chicken and reduce heat to medium low. Add cream sauce. TIP: Cut top off carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides. • Stir in cream cheese and ¼ cup reserved pasta cooking water. Bring to a simmer and cook until sauce is combined and thickened, 2-3 minutes.

• Add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to combine. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls, top with Parmesan, and serve.