How To Make Spaghetti With Chicken, Kale, And White Beans

The “chicken noodle” minus the “soup.” Check out more easy spaghetti dinners here .

Graphic by Chris Ritter / Photos by Macey Foronda

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

1 lb spaghetti

1 cup low-sodium chicken stock

4 cups kale, coarsely chopped

1 15-oz. can white beans, drained and rinsed

1 rotisserie chicken, meat picked and skin removed

kosher salt and freshly ground pepper, to taste

PREPARATION

Cook spaghetti according to package directions, until al dente. Drain through a colander.

In a large sauté pan with a lid, bring 1 cup chicken stock to a boil, then reduce to a simmer. Add kale, cover, and steam for about 2 minutes, until the kale is wilted and soft. Add shredded chicken and drained beans and continue to heat for about a minute, until chicken is warmed through. Stir in the cooked pasta, season with salt and pepper and serve.

Macey Foronda

---

View Entire List ›

via IFTTT Click Here to meet women in your area right now online!