Chicken and Kale in Parmesan Cream Sauce

Chicken and Kale in Parmesan Cream Sauce

25
soxinsc 0

"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."

Ingredients

35 m {{adjustedServings}} servings 801 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 801 kcal
  • 40%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 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.
  2. Combine 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.
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Reviews

25
  1. 28 Ratings

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This was absolutely delicious! I used light cream instead of heavy cream, but otherwise followed the directions exactly. This recipe is a keeper

I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients...

I used half & half (didn't have whipping crm) one clove of garlic minced, garlic powder, a little onion powder and grated parm cheese (the powdery kind as it's all I had). My husband & I both li...