Creamy Chicken & Mushroom Pasta

Step 1

Gently clean the mushrooms with a damp paper towel. Discard the larger stems & thinly slice.

Step 2

Wash the kale. Hold the stem in one hand & use your opposite hand to strip the leaves along the stem away from you. Roughly chop the kale leaves.

Step 3

Pat the chicken breast dry with a paper towel & cut into bite-sized pieces.

Step 4

In a pot of salted boiling water, cook the pasta according to the package instructions. Reserve some pasta water before draining in a colander. Set aside.

Step 5

Heat a drizzle of oil in a pan over medium heat. Add sliced mushrooms & season with salt. Stir & cook 3-4 min, until nicely browned. Transfer to a plate.

Step 6

In the same pan, heat another drizzle of oil. Add the chicken. Season with salt & pepper. Pan-fry the chicken for 6-7 min, until seared on all sides & fully cooked.

Step 7

Add the cooked mushrooms back to the pan along with the chopped kale. Add in a splash of reserved pasta water (about 1/4 cup per serving), heavy cream & the cooked pasta. Stir & cook for 4-5 min, until the sauce is thick & creamy.

Step 8

Stir in grated parmesan cheese until it's melted.

Step 9

Serve in a bowl, garnished with more parmesan. Enjoy : - )