Chicken, Leek and Kale Linguine

Chicken, Leek and Kale Linguine

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 20 min


Pasta is always a favourite midweek dinner because it’s fast and filling. This quick and easy dish is great for using any of your winter greens to add lots of flavour and colour to the creamy chicken sauce. Pack in your extra kales and greens for more nutrition!

Chicken Leek and Kale Linguine


500g chicken (3 large fillets)
1 large or 2 small leeks
3 garlic cloves
1 tsp dried or fresh sage
1 tbs plain flour
30ml white wine (optional)
200ml chicken stock
1 tbs oil
1 tbs butter
Large handful of greens (kale/spinach/cabbage)
100ml cream
Salt and pepper



1. Prep your ingredients:

  • Cut the chicken into strips
  • Slice the garlic finely
  • Wash the leek and cut into thin strips
  • Wash and finely chop the kale

2. Heat the oil in a large frying pan and brown the chicken pieces. Transfer the chicken to a plate with a slotted spoon and add the butter to the pan.

3. Cook the leek and garlic gently for 3-4 minutes until softened. Season well with salt, pepper and sage and then return the chicken to the pan.

4. Stir in the flour and mix to a paste. Then slowly pour in the white wine (if using) and chicken stock stirring while it thickens. Leave to simmer for 8-10 minutes and then add in the kale/cabbage and the cream.

5. Continue cooking for about 5 minutes while you cook the linguine. When the pasta is cooked, use tongs to add it to the chicken sauce and mix well. Add in a little of the cooking liquid if you feel it needs it.

6. Finally squeeze some lemon juice over the top and serve in warm bowls with grated parmesan.