Chicken Kale Pasta

By linda1949

Ingredients

• One 16 oz. package whole wheat penne pasta
• 4 (6 oz.) skinless, boneless chicken breasts, cut into 1" pieces
• Kosher salt
• Freshly ground pepper
• 2 tablespoons EACH extra-virgin olive oil 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
• 2 cups grape tomatoes, halved
• 1 cup (4 oz.) shaved Parmesan cheese
• Garnish: shaved Parmesan cheese (optional)

Preparation

Step 1

Prepare pasta according to package directions. Drain. Return pasta to Dutch oven; cover and 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. Transfer chicken to a plate.

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 to 8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.

Add kale mixture to reserved pasta. Stir in tomatoes, one cup shaved Parmesan and reserved chicken; toss gently. Top and serve with additional shaved Parmesan, if desired.