45ml(3 tbsp) white wineoptional – you can replace with water or stock
600ml(2 ½ cups) chicken stock
200g(7oz) dried pasta shapes
100ml(3 ½ fl oz) whole (full fat) milk
2cooked chicken breastschopped or shredded (about 200g/7oz)
140g(3 cups) kaleroughly chopped
zest of half a lemon
30g(⅓ cup) parmesangrated
Pinchof salt and pepper
Add the 1 tbsp olive oil to a large frying pan and heat over a medium heat.
Add the chopped onion and fry gently for 2-3 minutes until the onions start to go translucent.
Add in the 4 cloves of garlic, stir and cook for 30 seconds.
Add the 45ml of white wine and bring to the boil. Let it simmer gently for a minute.
Pour in the 600ml (2 ½ cups) of stock, the 200g (7oz) of pasta and the 100ml (3 ½ fl oz) milk. Bring back to a gentle bubble and place a lid or some foil on the pan. Turn down the heat and cook for 5 minutes.
After 5 minutes, remove the lid and add in the 2 shredded chicken breasts, 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 140g (3 cups) of 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 teaspoon of lemon juice and the zest of half a lemon. Sprinkle with the 30g (⅓ cup) parmesan and a pinch of salt and pepper, then serve.
Can I make it ahead and/or freeze it?This dish tastes best when cooked and served right away. I don't recommend making it ahead or freezing it.Ingredient swaps
Try swapping the kale for spinach, or even peppery rocket (arugula) - if swapping for rocket, just stir it in right at the end of cooking to wilt it lightly.
Swap out the chicken for cooked turkey or cooked chopped sausage.
Add crispy bacon, mushrooms, or chopped chunks of cooked chorizo.
How to scale up and scale down this recipeYou can double or halve this recipe by sticking to the same ratios and cooking times.Nutritional information is per serving.