One Pot Lemon Linguine with Chicken and Kale

Grate 1 tsp.peel and squeeze 1 Tbsp.juice from lemon; set aside.

Heat 1 Tbsp. oil in large straight sided skillet over medium-high heat and cook chicken, stirring occasionally and stirring in garlic during the last 30 seconds, until chicken is thoroughly cooked, about 5 minutes. Remove from skillet and set aside.

Add remaining oil, water, linguine, beans and Knorr® Chicken Concentrated Stock to same skillet and bring to a boil. Boil 8 minutes.

Return chicken and garlic to skillet; stir in kale, lemon juice and lemon peel and cook, tossing, 2 minutes. Remove from heat and let stand 5 minutes until sauce is thickened. Garnish, if desired, with grated Parmesan cheese, chopped parsley, cracked black pepper and lemon wedges.