One Pot Lemon Linguine with Chicken and Kale
Calories
590 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
2.5g (1 serving)
Cholesterol
85mg (1 serving)
Sodium
750mg (1 serving)
Total Carbs
77g (1 serving)
Dietary Fiber
5g (1 serving)
Sugars
4g (1 serving)
Protein
41g (1 serving)
Calcium
190mg (1 serving)
Iron
5mg (1 serving)
Potassium
1072mg (1 serving)
- 1 lemon
- 2 Tbsp. olive oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 clove garlic, minced
- 5 cups water
- 12 ounces linguine
- 1 can (15.5 oz.) low sodium cannellini beans, rinsed and drained
- 2 Tbsp. Knorr® Chicken Concentrated Stock
- 5 ounces baby kale
Directions
Print1. 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.
