Chicken and spaghetti with kale and caramelized onions

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

Chicken and spaghetti with kale and caramelized onions

Chicken and spaghetti with kale and caramelized onions

Soy-Free, Mediterranean, No Added Sugar, Protein Plus

2 Servings, 730 Calories/Serving

30–45 Minutes

This chicken and fresh spaghetti 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)
Sunbasket 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.
  • 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 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.

Ingredient IQ

An Italian invention, balsamic vinegar is a dark, sweet-tart vinegar made from pressed grape must—the same stuff that’s used to produce wine. As with wine, the aging process affects the vinegar’s acidity, pungency, and viscosity. Young balsamic vinegar, like ours, is more tart and fluid. The longer it rests, the more moisture evaporates, concentrating the liquid and its flavors. 

Nutrition per serving

Calories 730, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 250mg (11% DV), Total Carb. 70g (25% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 60g
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

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. 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 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 and cools, 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

  • 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

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 and sprinkle the Parmesan. 
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