|1 box (340 g)||Italpasta Gluten Free Spaghetti, cooked and drained|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive Oil|
|2||boneless, skinless chicken breasts, cut into cubes|
|1 tbsp each (15 mL)||chopped fresh thyme and fresh rosemary|
|1 tbsp (15 mL)||smoked paprika|
|1/2 tsp each (2 mL)||salt and pepper|
|2||shallots, finely chopped|
|4||garlic cloves, thinly sliced|
|1/2 cup each (125 mL)||white wine and whipping cream|
|1 cup (250 mL)||no salt added chicken broth|
|1||bunch kale, stems removed and leaves chopped|
|3 cups (750 mL)||cauliflower florets|
|1 tbsp (15 mL)||finely grated lemon zest|
|1/2 cup each (125 mL)||crumbled goat cheese and chopped toasted walnuts|
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the chicken, thyme, rosemary, smoked paprika, salt and pepper. Cook, stirring often, for 5 minutes or until browned. Add the shallots and garlic. Cook for 2 minutes or until fragrant.
- Pour in the wine; simmer for 2 minutes. Add the chicken broth and cream; bring to a boil. Stir in the kale and cauliflower. Simmer for 10 minutes for until the sauce has reduced and the vegetables are tender.
- Toss the chicken mixture with the cooked spaghetti and lemon zest. Sprinkle with goat cheese and walnuts.
Tip: Add 1/2 cup (125 mL) chopped bacon to the chicken for some extra smoky flavour.
Calories per serving 589, Fat 21 g, Cholesterol 84 mg, Sodium 325 mg, Carbohydrates 75 g, Fibre 3.5 g, Sugar 0.5 g, Protein 24 g