RECIPE WITH KALE AND CHICKEN RECIPES

CHICKEN AND KALE IN PARMESAN CREAM SAUCE RECIPE | ALLRECIPES

Chicken and Kale in Parmesan Cream Sauce Recipe | Allrecipes image

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.

Provided by soxinsc

Categories Main Dishes Chicken Parmesan

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 bunch kale, stemmed and chopped
½ cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
¾ cup heavy whipping cream
2 tablespoons butter
¼ teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Steps:

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.
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.

Nutrition Facts : Calories 801.4 calories, CarbohydrateContent 27.9 g, CholesterolContent 239.2 mg, FatContent 59.2 g, FiberContent 4.5 g, ProteinContent 45.2 g, SaturatedFatContent 35.6 g, SodiumContent 1071.5 mg, SugarContent 0.5 g

KALE AND CHICKEN STIR-FRY | ALLRECIPES

Kale and Chicken Stir-Fry | Allrecipes image

This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.

Provided by CookingWithShelia

Categories Main Dishes Stir-Fry Chicken

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 (8 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 sweet potato
2 tablespoons sesame oil
1 bunch chopped kale
4 each mini bell peppers, halved lengthwise and seeded
½ medium red onion, cut into bite-size pieces
½ zucchini, sliced
3 cloves garlic, chopped
2 tablespoons peanut sauce

Steps:

Lightly season chicken breasts on both sides with salt and pepper.
Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

Nutrition Facts : Calories 351.5 calories, CarbohydrateContent 28.4 g, CholesterolContent 69.2 mg, FatContent 13.2 g, FiberContent 5.1 g, ProteinContent 31.9 g, SaturatedFatContent 2.5 g, SodiumContent 160.9 mg, SugarContent 3.4 g

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