Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 3 chicken breasts (chopped into bite-size chunks)
  • pinch of salt and pepper
  • 1 small onion (peeled and chopped)
  • 3 cloves garlic (peeled and crushed)
  • 7 oz (250g) dried rigatoni pasta
  • 2/3 cup (160ml) homemade or good quality chicken stock
  • 2 cups (480ml) whole/full fat milk
  • 1/2 cup (120ml) double (heavy) cream
  • 2.5 oz (70g) Cavolo Nero kale (roughly chopped)
  • 3/4 cup (75g) Parmesan (grated)
  • pinch black pepper
  • 2 tbsp chopped parsley

Instruction

  • Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned and just cooked through. 
  • Remove from the pan with a slotted spoon and place in a bowl. Cover with foil to keep warm.
  • Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
  • Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
  • Add the reserved chicken, stir and allow to bubble for a couple of minutes to allow the chicken to warm through.
  • Sprinkle on the remaining parmesan, then sprinkle on a pinch of black pepper and fresh parsley before serving.