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Dressed Chicken with Angel Hair Pasta & Garlicky Kale

This dish is truly a big crowd pleaser! The creamy Dijon sauce is greatly enhanced by Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix, showing the versatility of this ingredient.

Prep Time: 20 Min Cook Time: 25 Min

About the Dish

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Kale

    Kale

  • Butter

    Butter

  • White Wine

    White Wine

  • Parsley

    Parsley

  • Lettuce

    Lettuce

  • Parmesan Cheese

    Parmesan Cheese

  • Capellini Pasta

    Capellini Pasta

  • Hidden Valley Salad Dressing & Seasoning Mix

    Hidden Valley Salad Dressing & Seasoning Mix

  • Hidden Valley Ranch Dressing

    Hidden Valley Ranch Dressing

METHOD

1
Prepare your mise en place: Peel and mince garlic. Pick and chop parsley leaves. Remove kale stems and chop them finely (note: these should be kept separate from the leaves). Cut kale leaves into 1-inch pieces. Trim root end from lettuce heads; separate leaves before washing in cold water. Dry kale leaves and lettuce leaves (keeping them separate) thoroughly in a spinner or on towels. Gently tear or cut the lettuce leaves into bite-size pieces.
2
In a small bowl, whisk together buttermilk and Dijon mustard. Whisk in Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Set aside.
3
Season chicken breasts on all sides with a total 1/2 teaspoon PeachDish salt.
4
In a saucepot, combine 6 cups water and 1 tablespoon kosher salt. Place over high heat and bring to a boil. Stir in pasta, and cook 5 minutes, stirring occasionally. Pasta should be just tender, but not mushy. Drain, rinse and set aside.
5
Place empty pot used to cook the pasta over medium heat; add cooking oil. When oil is hot, add kale stems and chopped garlic. Cook, stirring, 30 seconds. Add kale leaves and cook while stirring 1 minute, or until leaves wilt. Add remaining 1 cup water and 1/2 teaspoon PeachDish salt; cover and cook 6-8 minutes, or until kale is tender.
6
While kale is cooking, heat a large sauté pan over medium heat. Add butter. When it stops foaming, add the chicken. Cook without moving 4-5 minutes, or until browned on the bottom. Flip chicken and cook 3-4 minutes more, or until the chicken is opaque all the way through, firm to the touch, and browned on the second side. Remove chicken from pan, and set aside.
7
Stir cooking wine into juices in sauté pan (if you have a gas stove turn off the flame first to prevent a flare up). Adjust heat to medium, and boil the wine until the pan is almost dry again, then whisk in dressing mixture until bubbly and smooth. Return chicken to the pan, and simmer for 1-2 minutes per side. Stir in chopped parsley.
8
Serve chicken and sauce over pasta with garlicky kale on the side. Combine lettuce leaves with shaved parmesan, and dress with Hidden Valley® Original Ranch® Dressing. Enjoy!