Stovetop Chicken Parmesan with Spaghetti & Kale

Stovetop Chicken Parmesan

with Spaghetti & Kale

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 910 Cals/serving
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In this quicker take on classic chicken parmesan, you’ll cook chicken with tomato sauce and fresh mozzarella in a foil-covered pan on the stove. It all comes together with a bed of spaghetti and garlicky kale.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Tear the mozzarella cheese into small pieces.

Cook the kale:
2 Cook the kale:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add half the sliced shallot and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.

Cook the spaghetti:
3 Cook the spaghetti:

Add the spaghetti to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Brown the chicken:
4 Brown the chicken:

While the spaghetti cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes on the first side, or until browned. Flip the chicken.

Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the remaining sliced shallot and remaining chopped garlic to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the Italian seasoning, tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, occasionally spooning the sauce over the chicken, 3 to 4 minutes, or until slightly thickened. Evenly top the chicken with the mozzarella cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

Finish the spaghetti & serve your dish:
6 Finish the spaghetti & serve your dish:

To the pot of cooked spaghetti, add the cooked kale and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated. (If the spaghetti seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Serve the finished chicken and sauce over the finished spaghetti. Garnish with the parmesan cheese. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Tear the mozzarella cheese into small pieces.

2 Cook the kale:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add half the sliced shallot and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped kale and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil to keep warm. Wipe out the pan.

Cook the kale:
Cook the spaghetti:
3 Cook the spaghetti:

Add the spaghetti to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Brown the chicken:

While the spaghetti cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes on the first side, or until browned. Flip the chicken.

Brown the chicken:
Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the remaining sliced shallot and remaining chopped garlic to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the Italian seasoning, tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, occasionally spooning the sauce over the chicken, 3 to 4 minutes, or until slightly thickened. Evenly top the chicken with the mozzarella cheese. Loosely cover the pan with aluminum foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

6 Finish the spaghetti & serve your dish:

To the pot of cooked spaghetti, add the cooked kale and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated. (If the spaghetti seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Serve the finished chicken and sauce over the finished spaghetti. Garnish with the parmesan cheese. Enjoy!

Finish the spaghetti & serve your dish: