Chicken And Kale In Cream Sauce Recipes

CHICKEN AND KALE IN PARMESAN CREAM SAUCE

Chicken and Kale in Parmesan Cream Sauce image

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.

Provided by soxinsc

Categories Chicken Parmesan

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 801.4 calories, Carbohydrate 27.9 g, Cholesterol 239.2 mg, Fat 59.2 g, Fiber 4.5 g, Protein 45.2 g, SaturatedFat 35.6 g, Sodium 1071.5 mg, Sugar 0.5 g

CREAMY KALE AND CHICKEN SAUSAGE PASTA

Creamy Kale and Chicken Sausage Pasta image

This hearty sauce has an abundance of vegetables from onion, kale, mushrooms, and tomato and is served with radiatori pasta. Garnish with shredded Parmesan if desired.

Provided by thedailygourmet

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound radiatore pasta
1 bunch chopped kale
1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert's®)
2 tablespoons olive oil
1 ½ cups portobello mushrooms, quartered
1 medium yellow onion, diced
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
¼ teaspoon red pepper flakes
1 (20 ounce) jar marinara sauce
¼ cup low-sodium chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan cheese, plus more for garnish.

Steps:

Bring a large pot of lightly salted water to a boil. Cook radiatori in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 12 minutes. Strain pasta from water (do NOT drain water). Place kale in the boiling water. Blanch for about 1 minute. Drain off water.
Immediately drop kale in a bowl with ice water to stop the cooking. Drain off water, squeeze out excess liquid, and roughly chop. Set aside.
Cut sausage into thin discs and sear in a pan over medium-high heat. Remove sausage discs and set aside.
Pour olive oil into the same pan and add mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes. Cook over medium heat until mushrooms have softened and onions are slightly browned, 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth to the pan. Mix in heavy cream and Parmesan cheese and stir to combine. Simmer sauce down to your desired thickness if you like.
Divide radiatori amongst serving bowls, and top with tomato sauce.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 61 g, Cholesterol 46.3 mg, Fat 16.4 g, Fiber 5.4 g, Protein 17.8 g, SaturatedFat 6.1 g, Sodium 699.1 mg, Sugar 9.7 g

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