In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken and spaghetti with kale and caramelized onions
Soy-Free, Mediterranean, Family-Friendly, No Added Sugar, Protein Plus
2 Servings, 730 Calories/Serving
30–45 Minutes
This chicken and fresh spaghetti dinner is packed with so much comforting goodness, you’ll want to curl up on the couch with your bowl.
In your bag
- 7 ounces fresh whole wheat spaghetti
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- 2 tablespoons balsamic vinegar
- 3 tablespoons roasted hazelnuts
- 3 tablespoons grated Parmesan
- 3 ounces organic baby kale or other leafy greens
- 1 teaspoon red chile flakes (optional)
Nutrition per serving
Calories 730, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 260mg (11% DV), Total Carb. 68g (25% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 59g
Contains:
Milk, Eggs, Tree Nuts (hazelnut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the spaghetti
Bring a medium sauce pot of generously salted water to a boil. Stir in the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water.
While the water is heating and the spaghetti is cooking, prepare the chicken.
2
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices. Do not clean the pan.
While the chicken is cooking and cooling, prepare the onion and garlic.
3
Prep and cook the onion and garlic
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In the same pan used for the chicken, warm 1 teaspoon oil over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the garlic and balsamic vinegar and cook until fragrant, 1 to 2 minutes.
While the onion is cooking, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the spaghetti
- Using the bottom of a bowl or cup, lightly crush the hazelnuts.
- Measure 1 tablespoon [2 TBL] Parmesan; set aside the rest for garnish.
To the pan with the onion, working in batches if needed, stir in the kale and as many chile flakes as you like and cook over medium heat, stirring occasionally, until the kale begins to wilt, 2 to 3 minutes. Stir in the spaghetti and reserved pasta cooking water and cook until heated through, about 1 minute.
Remove from the heat and stir in the hazelnuts, 1 tablespoon [2 TBL] Parmesan, and 1 to 2 tablespoons butter (from your pantry) if desired. Season to taste with salt and pepper.
Serve
Kids Can!
- Press the garlic (if you have a press).
- Measure the onion and garlic.
- Measure and sprinkle the Parmesan.