Creamy Chicken Alfredo with Kale and Lemon Zest
This Creamy Chicken Alfredo with Kale and Lemon Zest is a delicious and comforting Italian dish that combines tender grilled chicken, rich Alfredo sauce, vibrant kale, and a hint of fresh lemon zest. This balanced meal is perfect for any occasion, offering a luxurious sauce that clings to every strand of fettuccine pasta and a burst of citrusy freshness.
Ingredients:
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 cups chopped kale, stems removed
- 1 tablespoon lemon zest
- 2 tablespoons butter
- Fresh parsley, for garnish
Instructions:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and have a nice golden brown color. Remove the chicken from the skillet and let it rest on a cutting board before slicing it into thin strips.
- In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant.
- Pour in the heavy cream, and bring to a simmer. Cook for about 3-4 minutes, stirring frequently, until the cream has slightly thickened.
- Add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
- Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted and tender.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
- Add the lemon zest and sliced chicken strips, folding everything together gently.
- Serve hot, garnishing with fresh parsley. Enjoy your Creamy Chicken Alfredo with Kale and Lemon Zest!
The source of the article is from the blog anexartiti.gr