Tuscan Chicken Rigatoni with Kale

• 12 oz rigatoni
• 2 cups kale, chopped
• 1 lb chicken breast, diced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned.
2. 2 Add garlic, basil, oregano, and red pepper flakes; sauté for 1 minute.
3. 3 Stir in diced tomatoes, chicken broth, and bring to a simmer.
4. 4 In a separate pot, cook rigatoni according to package instructions until al dente.
5. 5 Add kale to the chicken skillet and cook until wilted.
6. 6 Drain rigatoni and add to the skillet with heavy cream; stir to combine.
7. 7 Simmer for 5 minutes, then stir in Parmesan cheese.
8. 8 Season with salt and pepper to taste and serve hot.

Equipment

• Large skillet
• Pot
• Wooden spoon

Variations

• Substitute chicken with Italian sausage for a richer flavor.
• Add sun-dried tomatoes for an extra burst of Mediterranean flavor.

Substitutions

• Use spinach if kale isn't available.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Serve with a glass of Chianti.
• A side of garlic bread complements this dish perfectly.

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before adding the chicken.
• Feel free to use kale stems for added texture; just chop them finer and cook them a bit longer.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding a bit of milk or cream to loosen.

Serving Suggestions

• Pairs beautifully with a crusty baguette.
• Add a simple green salad for a complete meal.

FAQ