Chicken-Kale Pasta

By KimberlyB

Ingredients

• GARNISH:
• 1 (16 oz) package whole-wheat penne pasta
• 4 (6 oz) skinned and boned chicken breasts, cut in 1 in. pieces
• Kosher salt
• Freshly ground pepper
• 2 TBS each EVOO and unsalted butter
• 4 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 3/4 cup dry white wine
• 5 oz. kale, stemmed and coarsely chopped OR Baby Spinach
• 2 cups grape tomatoes, halved
• 1 cup shaved Parmesan cheese
• Shaved Parmesan cheese (optional)

Preparation

Step 1

1. Prepare pasta according to package directions. Drain. Return pasta to Dutch oven; cover and keep warm.
2. Season chicken with salt and pepper. Cook chicken in a single layer in hot oil and melted butter in a large skillet over high hear, without stirring, for 1 to 2 minutes. Turn chicken; cook 2 minutes or until done. Transfer chicken to a plate.
3. Add garlic to skillet. Reduce heat to medium; cook, stirring constantly, 30 seconds. Add broth and wine, stirring to loosen browned bits from bottom of skillet. Simmer 6-8 minutes or until liquid is reduced. Add kale or spinach, stirring until kale wilts.
4. Add kale or spinach 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.