Creamy Kale & Mushroom Chicken Pasta
Try this Creamy Kale & Mushroom Chicken Pasta recipe, or contribute your own.
Try this Creamy Kale & Mushroom Chicken Pasta recipe, or contribute your own.
- 2 garlic cloves minced
- 1 tablespoon butter
- salt & pepper
- 1 shallot, chopped
- 6 cups chopped kale
- 2 chicken breasts cut into bite-sized pieces
- 8 oz gluten-free or regular farfelle pasta or other short-cut pasta
- 2 teaspoons extra virgin olive oil divided
- 8 oz sliced button mushrooms
- 1/2 - 3/4 cup chicken broth divided
- 4 oz mascarpone cheese
- Carbohydrate 1.65185371517091 g
- Cholesterol 38.8102566632703 mg
- Fat 13.6662470209927 g
- Fiber 0.0314999985694885 g
- Protein 1.80667515734293 g
- Saturated Fat 7.44091974693218 g
- Serving Size 1 1 Serving (148g)
- Sodium 257.050969159718 mg
- Sugar 1.62035371660142 g
- Trans Fat 1.6193427373483 g
- Calories 134 calories
Step-by-step
- Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside
- Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
- Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
- Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
Standard pasta bakes rely on heavy tomato sauces, but this version trades acidity for a rich mascarpone base. Adjusting ingredient proportions requires careful attention when doubling batches. Crowding the skillet prevents proper browning. Sauté mushrooms in batches if scaling past four servings to maintain high heat. Use a 12-inch cast-iron skillet or heavy-bottomed stainless steel pan for optimal heat retention.
Scaling Quantities Safely
Doubling pasta yields demands doubling the boiling water volume to prevent sticking. Maintain a ratio of four quarts of water per eight ounces of pasta. Mascarpone scales linearly, but chicken broth addition requires stepwise monitoring. Add liquid two tablespoons at a time until the cheese emulsifies completely into a coating consistency.Judging Doneness Visually
Visual cues eliminate guesswork when thermometers are unavailable. Test chicken doneness by slicing the thickest piece open; the interior must be opaque white with zero translucent pink remaining. Farfalle pasta achieves al dente texture when a small bite reveals a faint white starch ring at the very center. Mushrooms are fully browned when moisture evaporates and edges develop deep caramelization.
