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Wednesday, 24 December 2014

Chicken Mushroom and Kale Pasta with Lemon Herbed Bread Crumbs

This is the first time I have used fried bread crumbs with a pasta and it made feel silly I'd never done it before. So much flavour and crunch for so little effort. Quick and easy and another excuse for me to bung some kale into something else - I love that stuff.

500 gms chicken thighs fillets
2 handfuls mushroom roughly chopped
3 big kale leaves chopped
2 cloves garlic chopped
2 cloves garlic finely minced
2 rashers of bacon in dice
2 tbs extra virgin olive oil (may need more)
1/2 cup white wine or bubbles
1/2 cup chicken stock
Juice of half a lemon
Rind of half a lemon
2 thick slices of nice bread (I used sour dough)
1 tbs of basil leaves minced
1 handful of minced parsley
1 knob of butter
Parmessan cheese
Chilli flakes
1 packet of spaghetti
Salt and pepper

Blitz the bread, mix with the minced basil, lemon rind and minced garlic. Pour in a little extra virgin olive oil and combine well. Roast spread out on a tray at 180C for about 10 minutes, keep your eye on it. Remove from the heat when done.
Have your pasta water boiling and ready.
Season the chicken with salt and fry in most of the extra virgin olive oil over a medium high heat, remove to a clean plate when you have great colour. Fry the bacon until you have great colour then add in the chopped garlic, throw in the mushroom and some salt and pepper, get some nice colour.
Cook the pasta.
Add the kale to the mushroom/bacon mixture and toss through the flavoured concoction. Chop the chicken then add back to the pan along with any juices. Deglaze the pan with the wine and reduce for a minute or two. Pour in the stock, lemon juice, half a cup of the pasta water and half of the parsley and continue reducing. Add in the knob of butter and toss/shake about to emulsify the sauce. Drain the pasta and combine with the sauce.
Spoon into bowls, top with parsley, a little salt and pepper, a good helping of bread crumbs and chilli flakes and a little extra virgin olive oil.

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