Ingredients

The following ingredients have 2 Servings
  • 1 tbsp olive oil
  • 1 onion (peeled and diced)
  • 4 cloves of garlic (peeled and minced)
  • 45 ml (3 tbsp) white wine (optional – you can replace with water or stock)
  • 600 ml (2 1/2 cups) chicken stock
  • 200 g (7oz) dried pasta shapes
  • 100 ml (3 1/2 fl oz) whole (full fat) milk
  • 2 cooked chicken breasts (chopped or shredded (about 200g/7oz))
  • 140 g (3 cups) kale (roughly chopped)
  • 1 tsp lemon juice
  • zest of half a lemon
  • 30 g (1/3 cup) parmesan (grated)
  • Pinch of salt and pepper

Instruction

  • Add the 1 tbsp olive oil to a large frying pan and heat over a medium heat.
  • Add the chopped onion and fry gently for 2-3 minutes until the onions start to go translucent.
  • Add in the 4 cloves of garlic, stir and cook for 30 seconds.
  • Add the 45ml of white wine and bring to the boil. Let it simmer gently for a minute.
  • Pour in the 600ml (2 1/2 cups) of stock, the 200g (7oz) of pasta and the 100ml (3 1/2 fl oz) milk. Bring back to a gentle bubble and place a lid or some foil on the pan. Turn down the heat and cook for 5 minutes.
  • After 5 minutes, remove the lid and add in the 2 shredded chicken breasts, stir and cover again. Cook for another 7-10 minutes until the pasta is almost cooked through. Give it a stir a couple of times during cooking.
  • Once the pasta is almost ready, add the 140g (3 cups) of kale to the top of the pasta and put the lid back on to allow the kale to steam for two minutes.
  • After two minutes take the pan off the heat, stir in the teaspoon of lemon juice and the zest of half a lemon. Sprinkle with the 30g (1/3 cup) parmesan and a pinch of salt and pepper, then serve.