Ingredients
Scale
- 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 to taste
- Black pepper to taste
- 1 1/2 cups cooked, shredded chicken (preferably rotisserie)
- 1 cup artichoke hearts, chopped
- 1/2 lb whole wheat spaghetti
- 1/2 cup Parmesan cheese, grated, plus more for garnish
Instructions
- Boil a large pot of salted water and cook spaghetti to al dente.
- Heat butter and olive oil in a skillet, then sauté garlic and kale until tender.
- Add flour to the skillet, stir and cook briefly, then whisk in milk gradually.
- Mix in chicken bouillon, basil, thyme, oregano, red pepper flakes, salt, and pepper.
- Combine cooked chicken and artichokes with the sauce and heat through.
- Toss spaghetti with the sauce, ensuring even coating, and garnish with Parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use shredded rotisserie chicken for quicker preparation.
Kale can be substituted with spinach or Swiss chard if desired.
Adjust garlic and spice levels to suit your palate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 6
- Sodium: 720
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 30
- Cholesterol: 85