Garlic Chicken pasta with Kale

Garlic Chicken pasta with Kale - a tasty one-pot dish ready in 25 minutes.
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Nicky Corbishley


  • 15 squirts Frylight or other 1-cal-per-spray oil
  • 1 small onion peeled and chopped
  • 3 cloves of garlic peeled and crushed
  • 20 ml white wine optional – you can replace with water or stock
  • 300 ml homemade or good quality chicken stock
  • 100 g dried pasta shapes
  • 50 ml whole (full fat) milk
  • 1 cooked chicken breast chopped or shredded
  • 70 g kale
  • ½ tsp lemon juice
  • zest of half a lemon
  • 15 g parmesan grated
  • Pinch of salt and pepper


  • Spray a medium sized frying pan/skillet with the Frylight and heat up the pan on a medium heat.
  • Add the chopped onions and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the white and bring to the boil. Let it simmer gently for a minutes, and then add in the stock, pasta and milk. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 5 minutes.
  • Add in the chicken breast, stir and cover again. Cook for another 7-10 minutes until the pasta is almost cooked through. Give it a stir a couple of times during cooking.
  • Once the pasta is almost ready, add the kale to the top of the pasta and put the lid back on to allow the kale to steam for two minutes. After two minutes take the pan off the heat, stir in the lemon juice and zest and sprinkle with the parmesan and a little salt and pepper, then serve.


Nutritional information is per serving.

Nutritional Information

Serving: 425g | Calories: 367kcal | Carbohydrates: 49g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1171mg | Potassium: 623mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3595IU | Vitamin C: 48.6mg | Calcium: 208mg | Iron: 1.5mg
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