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

Cook

30

Minutes

Servings

6

 

Calories

540

 

Protein

27g

 

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
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 4 tablespoons unsalted butter, divided
  • 2 cups ¼-inch sliced leek halves (white and light green parts only)
  • 4 cups kale, chopped
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh tarragon

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 ½ teaspoon salt and ¼ 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.

Nutritional Facts

Calories540
Fat34g
Saturated Fat21g
Sodium470 mg
Carbohydrate34g
Sugars3g
Protein27g

Chicken. A great source of protein.

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