Chicken with Linguine and Kale

Paring chicken tenders, pasta and kale, you’ll have a dish sure to please the whole family. With a recipe that’s hearty, delicious, and easy to make, this one’s a sure-fire weeknight staple.

PREP
20
Minutes
COOKING
30
Minutes
SERVES
6
People
CALORIES
540
Per Serving
PROTEIN
27
Grams

Ingredients

8 Sanderson Farms® Chicken Tenderloins, cut into 2 pieces at an angle

8 ounces dry linguine pasta, broken in half

1 cup of reserved pasta water

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

4 tablespoons unsalted butter, divided

2 cups 1/4-inch sliced leek halves (white and light green parts only)

4 cups kale, chopped

2 tablespoons Dijon mustard

2 teaspoons chopped fresh tarragon

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Directions

1. In a 5-quart Dutch oven, bring 4 quarts of water to a boil. Cook pasta for 9 minutes. Reserve 1 cup of pasta water. Drain cooked pasta and set aside.

2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. In a 12-inch skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and sauté for 8 minutes, or until chicken reaches an internal temperature of 165°F. Remove chicken from skillet and set aside.

4. Add 2 tablespoons of butter to skillet. Heat to medium-high. Add leeks, stir and cook for 3 minutes. Add kale, ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 minutes.

5. Add 1 tablespoon butter to skillet, reserved pasta water and Dijon mustard. stirring occasionally. When it begins to boil, stir in the pasta and cooked chicken. Cook for 3 minutes.

6. Top with chopped tarragon and serve.

NUTRITION FACTS

Calories

540

Fat

34g

Saturated Fat

21g

Sodium

470mg

Carbohydrate

34g

Sugars

3g

Protein

27g