One Pot Lemon Linguine with Chicken and Kale

One Pot Lemon Linguine with Chicken and Kale

Preparation Time10 mins Cooking Time15 mins Makes 4 servings
Nutritional Information


590 (1 serving)

Total Fat

12g (1 serving)

Saturated Fat

2.5g (1 serving)


85mg (1 serving)


750mg (1 serving)

Total Carbs

77g (1 serving)

Dietary Fiber

5g (1 serving)


4g (1 serving)


41g (1 serving)


190mg (1 serving)


5mg (1 serving)


1072mg (1 serving)

Ingredients List
  1. 1 lemon
  2. 2 Tbsp. olive oil, divided
  3. 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  4. 1 clove garlic, minced
  5. 5 cups water
  6. 12 ounces linguine
  7. 1 can (15.5 oz.) low sodium cannellini beans, rinsed and drained
  8. 2 Tbsp. Knorr® Chicken Concentrated Stock
  9. 5 ounces baby kale



1. Grate 1 tsp.peel and squeeze 1 Tbsp.juice from lemon; set aside.

2. Heat 1 Tbsp. oil in large straight sided skillet over medium-high heat and cook chicken, stirring occasionally and stirring in garlic during the last 30 seconds, until chicken is thoroughly cooked, about 5 minutes. Remove from skillet and set aside.

3. Add remaining oil, water, linguine, beans and Knorr® Chicken Concentrated Stock to same skillet and bring to a boil. Boil 8 minutes.

4. Return chicken and garlic to skillet; stir in kale, lemon juice and lemon peel and cook, tossing, 2 minutes. Remove from heat and let stand 5 minutes until sauce is thickened. Garnish, if desired, with grated Parmesan cheese, chopped parsley, cracked black pepper and lemon wedges.