Chicken Kale Pasta
Ingredients
1 pound Penne, Cooked To Al Dente And Kept Hot
3 whole Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3⁄4 cups Dry White Wine
3⁄4 cups Low Sodium Chicken Broth (more If Needed)
1 bunch Toscano Kale, Torn Into Small Pieces (stalks Discarded)
2 cups Cherry Tomatoes, Halved
Shaved Parmesan
Preparation
Heat the butter and olive oil in a large skillet over high heat. Add the chicken chunks in a single layer and sprinkle with salt and pepper. Don’t stir for a minute or two in order to allow the chicken to brown on the first side. After that time, turn the chicken and brown on the other side. After 30 seconds, stir it around and cook it until it’s done, then remove chicken from the skillet and set it aside.
Reduce the heat to medium. Add the garlic and quickly stir it to avoid burning. After about 30 seconds, pour in the wine and broth. Stir the liquid, scraping to deglaze the pan. Allow it to bubble up, then continue cooking it until it reduces by at least half.
Turn off the heat, then add kale and tomatoes, the pasta and the chicken, and the Parmesan shavings. Toss it to combine; the kale will start to wilt/soften as it mixes with the other ingredients.