It’s Spring, and starting to feel really close to summer! With the warm months creeping ahead, I don’t know about you.. but I’m starting to think about that ‘bikini bod’ that I know we all want. Heaven knows you won’t catch me dead in a bikini, but if I had my way, you certainly would find me on the next sailing of a Royal Caribbean cruise {I may have a slight obsession with cruising}. But first things first, I gotta get in to shape again. In order to do that, it’s all about healthy meal ideas. This Chicken & Kale Linguine is perfect. Made without any butter or cream, it’s the ‘lighter side’ without skimping on taste! Plus, with the added health benefits in the organic linguine (I couldn’t find a whole wheat or whole grain), kale, and beans.
I love the bright vibrance that the kale brings to this dish, and paired with a slice of sourdough, you’ll be set any night of the week. Best part about it? You can whip this together in 30 minutes. Can I get a wahoo? To recap: this is healthy AND quick and easy. You’re welcome. Amp up the flavor with a squirt of freshly squeezed lemon juice and even through in a handful of sliced cherry tomatoes if you’ve got them. Add even more flavor and color. We all know how much I LOVE a colorful meal! Enjoy!
Items used in this post:
Chicken & Kale Linguine
This healthy Spring dinner of Chicken & Kale Linguine is perfect for the warm nights ahead. It's a light and refreshing variation of linguine that's bright in flavor and bright in nutrients! Made without any butter or cream, a great way to lighten up your meal!
Ingredients
- 8 ounces uncooked linguine plus 1/4 c. pasta water reserved
- 3 tbsp. extra-virgin olive oil
- 1/4 c. chopped fresh garlic
- 1/2 onion chopped
- 1 lb. chicken trimmed & cubed
- Kale chopped
- 1 15-ounce can white beans, rinsed and drained
- 3/4 tsp. black pepper divided
- 1/2 teaspoon salt
- Shaved parmesan for garnish (optional)
Instructions
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Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
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Heat oil, chicken, garlic, and onion in a large skillet over medium heat; saute.
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Once onion is translucent, add 1/2 c. water, beans and kale; cover and cook 5 minutes or until kale is tender, stirring occasionally.Season with pepper and salt; cook 1 minute or until thoroughly heated, stirring occasionally.
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Add pasta, drizzle with additional olive oil & toss to coat. Garnish with parmesan, if using. Serve immediately.
Recipe Notes
To add a citrus twist, squirt 1/2 lemon directly on to cooked dish.
Adapted from Cooking Light
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