INGREDIENTS
2 tbsp
olive oil
3
chicken breasts (chopped into bite-size chunks)
salt and pepper
1
small onion (peeled and chopped)
3 cloves
garlic (peeled and crushed)
250 g
dried rigatoni pasta
160 milliliters
homemade or good quality chicken stock
480 milliliters
whole/full fat milk
120 milliliters
double (heavy) cream
70 g
Cavolo Nero kale (roughly chopped)
75 g
parmesan, grated
black pepper
2 tbsp
chopped parsley