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Chicken and spaghetti with kale and caramelized onions

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Chicken and spaghetti with kale and caramelized onions

Diabetes-Friendly, Mediterranean, Soy-Free

2 Servings, 680 Calories/Serving

30 – 45 Minutes

This chicken dinner is so packed with comfort foods, you’ll want to curl up on the couch with your bowl.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces whole wheat spaghetti
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons roasted hazelnuts
  • 3 tablespoons grated Parmesan
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ pound organic shredded kale or other leafy greens
  • 1 teaspoon red chile flakes (optional)

Chef's Tip

We like to turn the chicken occasionally as it cooks because this helps to baste the meat from the inside out, distributing the juices more evenly and preventing it from drying out.

Nutrition per serving

Calories: 680, Protein: 59g (118% DV), Fiber: 13g (52% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 125mg (42% DV), Sodium: 170mg (7% DV), Carbohydrates: 73g (24% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Add the spaghetti and cook until just tender, 8 to 10 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the spaghetti cooks, 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 cooks, 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 cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the spaghetti

  • Coarsely chop the hazelnuts.
  • Measure 1 tablespoon [2 TBL] Parmesan; set aside the rest for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
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, parsley, and 1 tablespoon [2 TBL] Parmesan. Season to taste with salt and pepper.

5

Serve

Transfer the spaghetti to individual bowls. Top with the chicken, sprinkle with the remaining Parmesan, and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the onion and garlic.
  • Measure the Parmesan.
  • Strip the parsley leaves.
  • Sprinkle the Parmesan.

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