Tuscan Herb Chicken with Creamy Kale Farfalle
Rustic Italian-Inspired Herb-Infused Chicken with Creamy Kale Farfalle Pasta
Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz (340g) farfalle pasta
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
4 cups fresh kale, stems removed and roughly chopped
1 cup chicken broth, low sodium
1 cup heavy cream
1/2 cup Parmesan cheese, freshly grated, plus more for serving
1/3 cup sun-dried tomatoes, julienned
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped
1 tablespoon fresh rosemary, finely chopped
Salt and freshly ground black pepper to taste
Lemon wedges for serving
Directions:
Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large bowl, season chicken pieces with salt, pepper, paprika, and 1 teaspoon Italian seasoning.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, add remaining olive oil. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add bell pepper and cook for 2-3 minutes until slightly softened. Add cherry tomatoes and sun-dried tomatoes, cooking for another 2 minutes.
Stir in remaining Italian seasoning, dried oregano, and red pepper flakes if using.
Add kale and cook until it begins to wilt, about 2-3 minutes.
Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer.
Reduce heat to medium-low and stir in heavy cream. Simmer for 3-4 minutes until the sauce begins to thicken.
Add Parmesan cheese and stir until melted and sauce is smooth. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Return chicken to the skillet and stir to coat in the sauce. Add cooked farfalle pasta and toss until well combined.
Stir in fresh basil and rosemary. Taste and adjust seasoning if needed.
Serve hot, garnished with additional Parmesan cheese and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings