Ingredients
▢2 tablespoons butter
▢2 tablespoons olive oil
▢5 cloves garlic minced
▢2 1/2 cups chopped baby kale**
▢3 tablespoons all purpose flour
▢2 cups milk
▢1 teaspoon chicken bouillon paste
▢1 teaspoon basil
▢1/4 teaspoon thyme
▢1/4 teaspoon oregano
▢1/8 teaspoon red pepper flakes
▢salt & pepper to taste
▢1 1/2 cups cooked shredded chicken
▢1 cup chopped artichoke hearts
▢1/2 lb whole wheat spaghetti
▢1/2 cup grated parmesan cheese plus more for garnish
US Customary – Metric
Instructions
Bring large pot of salted water to boil. Cook pasta to al dente.
While pasta is cooking, make the sauce. Heat butter and olive oil over medium heat.
Add in garlic and chopped baby kale until fragrant and tender, 2 minutes. Sprinkle in flour. Stir and cook 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.
Incorporate bouillon, basil, thyme, oregano, red pepper flakes, salt and pepper. Add in cooked, shredded chicken, artichoke hearts and parmesan cheese.
Heat 3 minutes or so until sauce starts to thicken and chicken is heated through. Toss with hot pasta to coat, top with more cheese if desired and serve.
Notes
Nutrition
