INGREDIENTS:
1 lb Whole-Wheat Penne Pasta
6 oz Chicken – skinned, boned and cut into 1-in pieces
tt Kosher Salt
tt Freshly Ground Pepper
2 Tbs Extra-Virgin Olive Oil and Unsalted Butter
4 cloves Garlic, minced
1 cup Chicken Broth, reduced sodium
3/4 cup Dry White Wine
5 oz Kale, stemmed and coarsely chopped
2 cups Grape Tomatoes, halved
1 cup Parmesan Cheese, shaved
DIRECTIONS:
– Prepare pasta according to package directions. Drain. Return pasta to pot and cover to keep warm.
– Season chicken with salt and pepper. Cook chicken in a single layer in hot oil and melted butter in a large skillet over high heat without stirring, for 1 to 2 minutes. Turn chicken. Cook 2 minutes or until done.
– Add garlic to skillet. Reduce heat to medium, stirring constantly for 30 seconds. Add broth and wine, stirring to loosen browned bits from the bottom of the skillet. Simmer 6-8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.
– Add kale mixture to reserved pasta. Stir in tomatoes, 1 cup shaved parmesan and reserved chicken; toss gently. Top and serve with additional shaved parmesan, if desired.
Hellum's Kitchen 