If April showers truly bring May flowers, then central Iowa is in for one helluva pretty Spring!
That is to say, it’s been raining here…like, a lot…and next week’s forecast isn’t looking any better. This is the kind of weather that makes you want to curl up with a good book and eat carbs all day long, like warm muffins, hot buttered popcorn, and Creamy Kale & Mushroom Chicken Pasta. It’s only Thursday but I’ve already made this cozy, comforting dish twice this week!
Speaking of books real quick – I read Gillian Flynn’s Dark Places on the way to Charleston, and wow – disturbing. Like way more disturbing than Gone Girl, but still genius writing and I totally didn’t see the end coming, which was awesome you know? On the lookout for a new title. Any recs?Â
Anyways, while Ben and I like leftovers he’s not a huge repeat dish guy. That said, even he wasn’t complaining when I told him I’d be making this elegant, grown up mac & cheese featuring garlicky kale, chopped chicken, sauteed mushrooms, and creamy mascarpone cheese for a second time this week so I could share the recipe with you guys. Last time we, uh, ate the whole thing and there was nothing left to photograph. Whoops!
Mascarpone cheese is what makes this dish so delicious, as it’s thick, creamy and forms a luscious sauce to coat the pasta with when combined with a little chicken broth. Sauteed garlicky kale provides a toothsome bite, and chicken gives it saying power. Whether it’s raining where you are, or perfectly sunny, I deem this a dish you must try!
Start by prepping your veggies including 8oz button mushrooms. You could use any type of fresh mushroom that you like, really! While I loathe mushrooms in all forms (Ben’s obsessed,) for some reason I really like slicing them. It’s like cutting through fluff. Teehee!
Also chop > rinse > dry 6 cups chopped kale. Kale can look intimidating at the grocery store, but it’s really easy to prep. Just pull the leaves off the tough stem, then chop!
6 cups is about 1/2 a big bunch of kale. After chopping, rinse then send through the salad spinner to dry.
Time to get cooking! Start by boiling 6oz gluten-free or regular farfelle pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
Meanwhile, heat 1 teaspoon extra virgin olive oil in a very large skillet then saute 2 chicken breasts cut into bite-sized pieces and seasoned with salt and pepper over medium-high heat until no longer pink in the center. Remove to a plate and set aside.
Heat 1 more teaspoon oil in the skillet then saute 1 chopped shallot for about a minute, just until it turns golden brown, then melt 1 Tablespoon butter and add the sliced mushrooms. Season generously with salt and pepper then saute until they start to turn golden brown, about 2-3 minutes.
Next add the chopped kale. It will look like an impossibly huge pile but will quickly cook down. Also add 2 chopped garlic cloves then cook for a minute or so, just until the kale wilts.
Almost done! Even though the kale has wilted it’s not cooked all the way, so add 1/3 cup chicken broth to the skillet, pop a lid on top, and steam the kale for 3-4 minutes, or until it’s tender.
Once the kale is tender, add 4oz mascarpone cheese to the skillet. This stuff is rich, creamy, and sooooo dreamy. It’s what makes this dish taste ultra elegant and decadent!
Stir the cheese until melted, adding a few Tablespoons chicken broth to make a nice and creamy sauce.
Add the pasta and cooked chicken back in then season with more salt & pepper and stir, stir, stir.
Ben recommends devouring with a nice glass of cabernet – I recommend just diving in. This dish is HEAVEN!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Creamy Kale & Mushroom Chicken Pasta
Description
Creamy Kale & Mushroom Chicken Pasta tastes like grown up mac and cheese. Elegant, yet super easy!
Ingredients
- 8oz gluten-free or regular farfelle pasta, or other short-cut pasta
- 2 chicken breasts, cut into bite-sized pieces
- 2 teaspoons extra virgin olive oil, divided
- salt & pepper
- 1 shallot, chopped
- 1 Tablespoon butter
- 8oz sliced button mushrooms
- 6 cups chopped kale
- 2 garlic cloves, minced
- 1/2 - 3/4 cup chicken broth, divided
- 4oz mascarpone cheese
Directions
- Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside
- Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
- Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
- Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
Notes
Inspired by Giada de Laurentiis
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I promise you will devour this creamy, chewy, hearty dish. Don’t count on any leftovers!
Tamara 04.12.2013
I have been a long-time fan aka stalker of your blog. : ). Your recipes are wonderful, but it’s the tone and humor in your writing that I love! Thanks for the recipes and smiles!
Belated Congratulations on your upcoming arrival too – so exciting!
I have a book recommendation that you, being a foodie and cook , must read:
“The School of Essential Ingredients” by Eriica Bauermeister. It is a great, beautifully written read! It has stayed with me long after I finished it.
Jess 04.12.2013
Kristin – this looks fantastic! Just the right amount of creaminess, and I love the use of marscapone. What a tasty, healthy dinner!
Tieghan 04.11.2013
Love the kale! This looks so good!
Tricia H 04.11.2013
Looks like another one of your great recipes! Can’t wait to give it a try!
Right now I am rereading The Red Tent for my book club…I highly recommend it.
Amy 04.11.2013
This looks great! I have all the ingredients on hand except the marscapone. Maybe ricotta? Maybe one of your other creamy pasta dish bases. We will see…
Books. I recently read “Claire DeWitt and the City of the Dead” by Sara Gran. Another younger female writer like Flynn. Loved it. It was a fast paced, kind of moody whodunit with a
“strong female lead” as Netflix might say.
April 04.11.2013
I have her next book, Sharp Objects on hold to read next, I love her writing style. I suggest giving The Host a try. Totally did not think I would enjoy this book but it was the best I have read this year. Love your blog and I make make at least one of your recipes weekly :). Warm wishes from Peoria , IL!
renea 04.11.2013
Loved the Host, too.
Kristin from MN 04.12.2013
I love The Host!!! I can’t wait for the next book! I also recommend Under the Never Sky and Through the Ever Night by Veronica Rossi (I predict this to be the next Hunger Games) and Hopeless by Colleen Hoover (the most thrilling and intense romance I’ve ever read)!
Keith B 04.11.2013
Dish looks nice, but not the biggest fan of Kale. What would you suggest we could substitue the Kale with instead?
Samantha 04.16.2013
I think spinach would be good!
Beth -Slice of Sourhern 04.11.2013
Awesome! This is going in my ro make list!
Kara Clark 04.11.2013
I highly recommend Because We Are by Ted Oswald.
It is a “nonprofit novel of murder, mystery and redemption in the slums of Haiti, with two remarkable children in the lead.” Its an exciting story that you won’t want to put down until you know how it ends!
ALL proceeds go straight to organizations that the author worked with while over in Haiti. He wrote the story as a means to give back to the community he experienced. So its a great cause for a great read! Please check it out!
Kara Clark 04.11.2013
p.s. this dish looks amazing! finally bought some kale tonight at trader joes to give it a try!
Danyel 04.11.2013
I’ll have to make this for myself as my family won’t eat the mushrooms or greens. Ugh. I love the Inspector Gamache series by Louise Penny. Murder mysteries but so different than anything I’ve ever read. Give them a shot.
Nicole @ FruitnFitness 04.11.2013
This sounds amazing! I love adding mushrooms and spinach to rice or pasta and i’m sure kale would be great too, great idea to add the mascarpone and make it into the sauce. You don’t eat the mushrooms but does the flavor they add to the dish bother you? I know some of my friends will not eat mushrooms but will eat something made with mushroom soup.
Iowa Girl Eats 04.11.2013
The flavor doesn’t bother me – just the texture!
Nina @ Too Hottie For That Body 04.11.2013
You should read the Tea Rose by Jennifer Donnelly. It’s the first in a trilogy. If you love a strong female character, mystery, suspense and romance you’ll love it. It’ll have you drinking hot tea and craving British inspired meat pies the whole time you read it. I’m not kidding you HAVE to read it!
Meg 04.17.2013
I absolutely agree! It is my all time favorite book. It made me laugh, cry and get so angry sometimes! Everyone I’ve recommended it to has thanked me.
Katie @ Blonde Ambition 04.11.2013
Yum! I love the idea of making mascarpone into a pasta sauce – plus it sounds easy peasy!
Kelli 04.11.2013
I’m curious…when you make something delicious like this with an ingredient you don’t like in it (i.e. mushrooms) do you pick them out? Mix them in for Ben at the end? I LOVE mushrooms but my husband gags at the sight of them!
Gorgeous photos…I’m drooling at the sight! :)
Iowa Girl Eats 04.11.2013
I just pick them out at the end and put them onto his plate. Kind of tedious, but I don’t mind!
Margo 04.11.2013
OMG, reading this just before serving my dinner which is an epic fail (trying to reproduce a jar of butternut squash marinara bought @ BedBathBeyond)Now all I want is your dinner, I’m loving everything Kale, can’t get enough!!! Try one of Kat Martin’s books, she’s a great author & friend of mine!
Kalyn 04.11.2013
What a great-looking dish. I would love this for dinner.
Helen 04.11.2013
This looks delicious. I love finding new ways to incorporate kale into dishes. As for books, Life After Life by Kate Atkinson was fantastic and Reconstructing Amelia by Kimberly McCreight is already being hailed as 2013’s Gone Girl. I highly recommend both!
Potatoes and Pilates 04.11.2013
OMG! This sounds incredible.
P.S. Your pictures get more amazing with each post!
Hayley 04.11.2013
This sounds wonderful. My boyfriend and I are mushroom lovers and our eyes have recently been opened to the deliciousness that is kale! :)
I just finished reading a really good book–Why Can’t I Be you by Allie Larkin.
Kim W. 04.11.2013
I love this recipe! Plan on whipping this up tomorrow night for my boys. I’ve read Gone Girl and really liked it. I will have to check out her other titles. Here’s the book I am reading now and it’s fascinating: Behind the Beautiful Forevers by Katherine Boo. It’s great: http://www.behindthebeautifulforevers.com/