Golden Spoon Smoked Paprika Chicken & Kale Ragu with High-Protein Casarecce

Ingredients

• 300 g Chicken Breast
• 170 g Chickpea Casarecce Pasta
• 1.5 tbsp Olive Oil
• 0.5 Yellow Onion
• 0.5 Carrot 0.5 Carrot
• 0.5 Celery Stalk
• 2 cloves Garlic
• 1 tbsp Tomato Paste
• 1.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 1 Bay Leaf
• 400 g Diced Tomatoes
• 1 cup Low-Sodium Chicken Broth
• 1 tsp Balsamic Vinegar
• 150 g Kale
• 2 tbsp Fresh Parsley
• 0.5 tsp Lemon Zest
• to taste Salt
• to taste Black Pepper

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the finely diced chicken breast and season lightly with salt and pepper. Cook, stirring occasionally, until lightly browned on all sides, about 4-5 minutes. Remove chicken from the skillet and set aside.
2. Reduce heat to medium. Add onion, carrot, and celery to the skillet. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, smoked paprika, and dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
4. Pour in the canned diced tomatoes (undrained), low-sodium chicken broth, balsamic vinegar (if using), and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared chicken to the skillet.
6. Cook the chickpea casarecce pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
8. Reduce heat to low, cover the skillet, and let the ragu gently simmer for 10-15 minutes, allowing the flavors to meld and the chicken to tenderize. Remove the bay leaf.
9. Stir in the chopped kale. Cover and cook for 2-3 minutes, or until the kale has wilted to your desired tenderness. If the ragu seems too thick, add a splash of the reserved pasta water to reach your preferred consistency.
10. Add the drained pasta directly to the skillet with the ragu. Toss to combine, ensuring the pasta is fully coated. Taste and adjust seasoning with salt and pepper as needed.
11. Divide the pasta and ragu between two serving bowls. Garnish generously with fresh chopped parsley and a sprinkle of lemon zest (if using) for a burst of fresh flavor. Serve immediately.

Nutrition (per serving)