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Williams Sonoma

Chicken and spaghetti with collards and caramelized onions

Soy-Free

2 Servings, 670 Calories/Serving

30 – 40 Minutes

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

Ingredients

  • 5 ounces whole wheat spaghetti
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 yellow onion
  • 1 or 2 cloves peeled fresh garlic
  • 1 tablespoon balsamic vinegar
  • 1 bunch collard greens (about ½ pound)
  • 2 tablespoons roasted hazelnuts
  • 2 tablespoons grated Parmesan
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 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.

Instructions

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 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. 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, depending on thickness. Transfer to a cutting board to rest, then cut into ¼-inch-wide 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 yellow onion to measure 1½ cups.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
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

  • Strip the collard greens from the stems; cut the leaves crosswise into ¼-inch-thick strips.
  • Coarsely chop the hazelnuts.
  • Measure out 1 tablespoon Parmesan; set aside the rest for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the pan with the onion, stir in the collard greens and as many chile flakes as you like and cook over medium heat, stirring occasionally, until the greens begin to wilt, 2 to 3 minutes. Stir in the spaghetti and reserved pasta cooking water and cook until heated through, 1 to 2 minutes.
Remove from the heat and stir in the hazelnuts, 1 tablespoon Parmesan, and parsley. 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.

Nutrition per serving: Protein: 56g (112% DV), Fiber: 14g (56% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 130mg (43% DV), Sodium: 470mg (20% DV), Carbohydrates: 72g (24% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat.

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