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!
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
Heat oil, chicken, garlic, and onion in a large skillet over medium heat; saute.
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.
Add pasta, drizzle with additional olive oil & toss to coat. Garnish with parmesan, if using. Serve immediately.
To add a citrus twist, squirt 1/2 lemon directly on to cooked dish.
Adapted from Cooking Light