Creamy Chicken Fettuccine with Mushrooms and Kale

Most of the creamy texture of this kale-and-mushroom sauce comes from the extra-virgin olive oil, so make sure to use a good brand. Slideshow:  More Chicken Recipes 

Creamy Chicken Fettuccine with Mushrooms and Kale
Photo: © Kristen Stevens
Active Time:
30 mins
Total Time:
40 mins
Yield:
2

Ingredients

  • 1 chicken breast (6-ounce)

  • ¼ cup olive oil (plus 1 tablespoon extra-virgin)

  • Sea salt

  • pepper (freshly ground)

  • 6 ounces fettuccine

  • 1 onion (medium diced)

  • 3 cloves garlic (minced)

  • 6 white mushrooms (large thinly sliced)

  • 2 cups kale (packed, inner stems removed, leaves coarsely chopped)

  • ¼ cup Parmigiano-Reggiano cheese (freshly grated)

  • ¼ cup heavy cream (optional)

Directions

  1. Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.

  2. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.

  3. In a large frying pan, heat the remaining 1/4 cup of extra-virgin olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it just starts to brown. Add the garlic and cook for 30 seconds. Add the mushrooms and cook until they are soft and browned, about 10 minutes. Add the kale and cook for 1 minute, until it starts to wilt.

  4. Add the pasta and the shredded chicken to the pan and toss to coat. Remove the pan from the heat and stir in the heavy cream, if using, and the Parmigiano-Reggiano cheese. Season generously with sea salt and freshly ground pepper.

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