Chicken And Kale In Parmesan Cream Sauce

This easy and hearty vegetarian soup of chickpeas, kale, butternut squash and potatoes gets it's exotic flair from the vibrant moroccan spices.

Recipe Summary Chicken And Kale In Parmesan Cream Sauce

One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti.

Ingredients | Soup Recipes With Kale And Chicken

1 bunch kale, stemmed and chopped

½ cup water

2 tablespoons red wine vinegar

1 pinch sea salt

6 ounces skinless, boneless chicken breast, diced

¾ cup heavy whipping cream

2 tablespoons butter

¼ teaspoon ground black pepper

1 (3 ounce) package grated Parmesan cheese

Directions

Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.

Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

Info | Soup Recipes With Kale And Chicken

prep: 10 mins cook: 25 mins total: 35 mins Servings: 2 Yield: 2 servings

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Main Dish Recipes, Chicken, Chicken Parmesan Recipes,