Recipe for creamy pasta dish with chicken, kale, and hazelnuts
I had some kale in the fridge that was starting to look a bit “tired” and needed to be used. I transformed it into this delicious, creamy, and simple pasta dish, along with goodies like chicken, lemon, parmesan, and cream. On top, I added crunchy, roasted hazelnuts and parmesan, which just add a perfect umami taste to the dish.
You CAN use the hazelnuts as they are, but it makes a big difference to roast them in a pan; it really enhances the flavors and makes them extra crunchy. And it only takes 3-4 minutes—so if you have the time, do it.
It doesn’t matter if the kale is a bit wilted; it performs exactly as it should in this stew and tastes just right. Stews, in general, are a great way to use up any “green” leftovers. In this recipe, the kale can easily be replaced or supplemented with spinach if you have that on hand.
This dish is both easy and quick to make, and it’s packed with flavor and good vitamins.
Creamy pasta dish with chicken, kale, and hazelnuts
Ingredients
- 350 gram Pasta
- 280 gram Chicken Fillet
- Oil for frying
- 1 Onion
- 2 cloves Garlic
- 75 gram Kale
- 1 handful Parsley chopped
- 200 gram Water
- 200 gram Cream
- 1 pcs. Stock Cube
- 5 gram Lemon Juice
- Salt and Pepper
Topping
- 25 gram Hazelnuts
- 25 gram Parmesan in flakes
- Parsley chopped
Instructions
- Put pasta to boil
- Cut the chicken into strips and sauté in a pan with a little oil.
- Chop onions and garlic finely and add to the pan, sauté for 3-4 minutes.
- Add kale and sauté for 30 seconds.
- Add water, cream, and bouillon cube and let it all simmer for about 5 minutes.
- Season with lemon juice, salt, and pepper.
- Drain the pasta and toss it in the pot. Remove from heat.
Topping
- Roast the hazelnuts in a dry pan. When they are golden and smell like Nutella, they are ready.
- Remove excess skin by rubbing the hazelnuts in a tea towel.
- Chop them and use them as a topping along with parmesan and parsley.