Jamie Oliver's Super Green Spaghetti with Chicken

Ingredients

• Cornstarch

  1 tbsp or 8g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  600g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  5 dash or 0.5g

• Spaghetti

  Dry, unenriched

  320g

• Garlic

  Raw

  6 cloves, minced or 18g

• Kale

  Scotch, raw

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Parmesan cheese

  Grated

  1 oz or 28g

Directions

1. Prep: Boil a large pot of water, then add enough salt so it tastes like soup. Trim the leaves off of the kale. Peel and trim the ends off the garlic.
2. For the chicken: In a medium bowl, combine 1 tbsp cornstarch, 1 tsp vegetable oil, 1/4 tsp salt, a few grounds of black pepper, and 3-4 tbsp water. Stir well. Cut the chicken into bite-sized pieces and put in bowl with the cornstarch mixture. Massage until all liquid has been absorbed by the chicken. Set aside for 5-10 minutes. Preheat the airfryer to 205 deg C and spray with oil. Place the chicken in a single layer. Airfry for 10 minutes, shaking halfway through. Test chicken with a thermometer and cook until it reaches 160 deg F
3. Place the kale in the boiling water for 5 minutes. Remove with tongs, keeping the boiling water in the pot. Place spaghetti in the pot and cook for 7 minutes.
4. In a blender, combine the garlic, cooked kale leaves, olive oil, and parmesean, along with 2tbsp of water. Blend for a few minutes until super-smooth. Taste and season with sea salt and black pepper.
5. Drain the pasta, reserving a cupful of cooking water. You can put 1 cup of cooking water in the blender and shake it up to get it all out. Return the pasta to the pan and toss with the sauce.
6. Recipe by: Food52 (source: https://food52.com/recipes/80469-jamie-oliver-s-super-green-spaghetti?utm_source=whisk&utm_medium=webapp&utm_campaign=mp_-_jamie_oliver%27s_super_green_spaghetti)

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