One Pot Lemon Linguine with Chicken and Kale

One Pot Lemon Linguine with Chicken and Kale

  • 15 mins

    Cooking Time

  • Difficulty

  • 10 mins

    Prep Time

  • 4 People

    Serves

  • 1 lemon
  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 clove garlic, minced
  • 5 cups water
  • 12 ounces linguine
  • 1 can (15.5 oz.) low sodium cannellini beans, rinsed and drained
  • 2 Tbsp. Knorr® Chicken Concentrated Stock
  • 5 ounces baby kale

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

  2. 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.

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

  4. 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.




  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 590.0
Calcium (g) 190.0 mg
Carbohydrates (g) 77.0 g
Cholesterol (g) 85.0 mg
Fat (g) 12.0 g
Fiber (g) 5.0 g
Iron (g) 5.0 mg
Potassium (g) 1072.0 mg
Protein (g) 41.0 g
Saturated Fat (g) 2.5 g
Sodium (g) 750.0 mg
Sugars (g) 4.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Chefs Tip: Shrimp can be used instead of chicken. 

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