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Chicken and Kale in Parmesan Cream Sauce Recipe

Recipe by: soxinsc

"One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
  • 2Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 2 servings
  • 801 cals
  • 1 bunch kale, stemmed and chopped
  • 1/2 cup water
  • 2 tablespoons red wine vinegar
  • 1 pinch sea salt
  • 6 ounces skinless, boneless chicken breast, diced
  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/4 teaspoon ground black pepper
  • 1 (3 ounce) package grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    801
    40%
  • Fat:
    59.2
    91%
  • Carbs:
    27.9
    9%
  • Protein:
    45.2
    90%
  • Cholesterol:
    239
    80%

Based on a 2,000 calorie diet

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