Chicken & Kale Alfredo Fusilli with Sage Chestnut Crumb
Feeds: 4
20 minutes
Fusilli
Chicken & Kale Alfredo Fusilli with Sage Chestnut Crumb
A proper winter alfredo, cut with Dijon and lemon zest so it does not sit heavy. Make the sage and chestnut crumb first and be generous with it.
Imogen Royall
Feeds: 4
20 minutes
Ingredients
- 300g rigatoni
- For the crumb
-
100g cooked chestnuts, roughly chopped
-
10 sage leaves, finely sliced
-
30g panko breadcrumbs
-
25g butter
- For the pasta
-
1 tbsp olive oil
-
500g chicken thigh fillets, cut into bite-sized pieces
-
1 shallot, finely diced
-
3 garlic cloves, finely chopped
-
120g kale, stalks removed and roughly shredded
-
200ml chicken stock
-
200ml double cream
-
1 tsp Dijon mustard
-
1 lemon, zest only
-
50g parmesan, finely grated
-
Sea salt and black pepper
Rigatoni
From: £4.95
Method
1
Bring a large pan of salted water to the boil and cook the rigatoni until al dente. Reserve a mug of pasta water before draining.
2
Meanwhile, melt the butter in a large frying pan over a medium heat. Add the chestnuts and breadcrumbs and cook for a few minutes until golden and crispy. Stir through the sage and cook for a further 2 minutes. Transfer to a bowl and set aside.
3
Return the pan to a medium-high heat and add the olive oil. Add the chicken and cook for 6–8 minutes until browned. Transfer to a plate.
4
Reduce the heat to medium. Add the shallot and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
5
Add the kale and cook for 2–3 minutes until beginning to wilt. Pour in the stock, cream, Dijon mustard and lemon zest. Return the chicken to the pan and simmer gently for 3–4 minutes until the sauce has thickened slightly and the chicken is fully cooked.
6
Stir through the parmesan until melted and smooth. Add the cooked rigatoni and toss over a low heat, adding a splash of the reserved pasta water as needed until the sauce is glossy and coats the pasta.
7
Divide between bowls and finish generously with the crispy sage and chestnut crumb.
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