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Kimberley Crump: "It was pretty good my family really liked it. My…" Read More
12Ingredients
35Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 3/4 lb. boneless skinless chicken thighs
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 3 Tbsp. olive oil
- 1 cup noodle (whole wheat pasta, preferably a smaller)
- 1/2 sweet onion (chopped)
- 1 bunch kale (torn from stems and coarsely chopped)
- 12 oz. baby portobello mushrooms (quartered)
- 3 garlic cloves (minced)
- 1/3 cup dry white wine
- 15 oz. chickpeas (drained and rinsed)
- 2/3 cup grated Parmesan cheese (finely)
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Reviews(4)
Kimberley Crump 5 years ago
It was pretty good my family really liked it. My family ate it with the chicken but I ate just the veggies and it was still delish!
Rob Kuelbs 5 years ago
I used spinach instead of kale, and it turned it fantastic. I also used chicken breasts, cubed. The only thing I would change about the recipe is the parmesan cheese.....2/3 of a cup is a TON of parmesan. I ended up only using 1/3 cup and it still seemed to be too much. Everything else about the recipe is delicious, it would make a great vegetarian dish by just leaving the chicken off.
Courtney Sweeden 7 years ago
I subbed spinach instead of kale because I already had it at the house. Overall this recipe was very simple to prepare and the end result was super yummy! It was a big hit with my family. Thank you for sharing!