Express
Creamy Kale and Artichoke Chicken Thighs
with penne
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Maija Barnes
No one can resist a bowl of penne pasta. And this one is creamy, which makes it even better. With tender kale, artichokes, and juicy pieces of chicken, what could be better?
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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4 fl. oz. Cream Sauce Base
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8 oz. Cooked Penne Pasta
- 4 oz. Artichoke Hearts
- 2 oz. Kale
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1 oz. Shredded White Cheddar Cheese
- 1 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates45g
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Net Carbs41g
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Fat20g
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Protein39g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Season all over with 1/4 tsp. salt. Follow same instructions as diced chicken thighs in Steps 1 and 3.
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If using diced chicken breasts, follow same instructions as diced chicken thighs.
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If using shrimp, follow same instructions as diced chicken thighs in Steps 1 and 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season all over with 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned, 3-4 minutes.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Drain artichokes, rinse, and pat dry. Coarsely chop.
Stem kale and coarsely chop. -
3 Make the Sauce
Add kale to hot pan and stir occasionally until tender, 3-4 minutes.
Add artichokes, cream base, cheese, garlic pepper, and 1/4 tsp. salt. Stir until combined and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Bring to a simmer. -
4 Finish the Dish
Once simmering, reduce heat to medium-low. Add pasta to hot pan. Cover and stir occasionally until pasta is heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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