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Chicken Kale Pasta

You will love, adore, and stare at this dish. Not only is it beautiful and healthy, it’s really fun to look at! It’s the fraternal twin brother of this Chicken Florentine Pasta, but since I am on such a kale kick these days (which is approximately forty thousand hundred years after everyone else’s kale kick), I had to share this easy variation.

This needs to be your dinner tonight!

 
DSC_2093Heat 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.

 
 
 
DSC_2094After that time, turn the chicken and brown on the other side. After 30 seconds, stir it around and cook it until it’s done…

 
 
 
DSC_2096Then remove chicken from the skillet and set it aside.

 
 
 
DSC_2100Reduce the heat to medium. Add the garlic and quickly stir it to avoid burning.

 
 
 
DSC_2101After about 30 seconds, pour in the wine…

 
 
 
DSC_2102And broth.

 
 
 
DSC_2103Stir the liquid, scraping to deglaze the pan. Allow it to bubble up, then continue cooking it until it reduces by at least half.

 
 
 
DSC_2105Turn off the heat, then add kale and tomatoes…

 
 
 
DSC_2112The pasta and the chicken…

 
 
 
DSC_2113And finally, the Parmesan shavings!

 
 
 
DSC_2115Toss it to combine.

 
 
 
DSC_2117The kale will start to wilt/soften as it mixes with the other ingredients.

 
 
 
DSC_2122Serve it right out of the skillet to hungry folks!

 
 
 
Such a gorgeous and satisfying dish.

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Recipe

Chicken Kale Pasta

Prep Time:
10 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Servings:
8

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 Kale, Torn Into Small Pieces (stalks Discarded)
  • 2 cups Grape Or Cherry Tomatoes, Halved
  • Shaved Parmesan

Preparation Instructions

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. Serve it right out of the skillet to hungry folks! Such a gorgeous and satisfying dish.

Posted by Ree | The Pioneer Woman on