Garlic Chicken & Kale Spaghetti
This easy Garlic Chicken & Kale Spaghetti is packed with flavor, healthy protein, and veggies plus is ready in about 30 minutes. Perfect for weeknight meals at home.
Servings 4 servings
Calories 559kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 2 1/2 cups chopped baby kale**
- 3 tablespoons all purpose flour
- 2 cups milk
- 1 teaspoon chicken bouillon paste
- 1 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/8 teaspoon red pepper flakes
- salt & pepper to taste
- 1 1/2 cups cooked shredded chicken
- 1 cup chopped artichoke hearts
- 1/2 lb whole wheat spaghetti
- 1/2 cup grated parmesan cheese plus more for garnish
Instructions
- Bring large pot of salted water to boil. Cook pasta to al dente.
- While pasta is cooking, make the sauce. Heat butter and olive oil over medium heat.
- Add in garlic and chopped baby kale until fragrant and tender, 2 minutes. Sprinkle in flour. Stir and cook 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.
- Incorporate bouillon, basil, thyme, oregano, red pepper flakes, salt and pepper. Add in cooked, shredded chicken, artichoke hearts and parmesan cheese.
- Heat 3 minutes or so until sauce starts to thicken and chicken is heated through. Toss with hot pasta to coat, top with more cheese if desired and serve.
Notes
**I've seen baby kale and spinach mixes at the grocery store that would work well in this recipe if you can't find just plain baby kale!
Nutrition
Calories: 559kcal | Carbohydrates: 63g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 823mg | Potassium: 558mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4711IU | Vitamin C: 52mg | Calcium: 369mg | Iron: 3mg