Chicken And Pasta Florentine

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts, cut into bite size pieces
• salt & pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 garlic cloves, finely minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup wine
• 1/2 low sodium chicken broth
• 1 cup grape tomatoes, cut in half
• 4 cups fresh kale, torn
• 1/2 lb cooked pasta (your choice)
• 1/4 cup parmesan cheese, fresh (shaved with veg peeler)

Recipe

• 1 cook pasta of your choice according to directions on package.
• 2 heat large skillet on medium high. add the olive oil and butter.
• 3 lay chicken pieces in skillet and season lightly with salt and pepper.
• 4 cook until all sides of chicken are lightly browned (approx. 5-8 minutes).
• 5 remove from skillet and set aside.
• 6 stir in garlic, tomatoes, wine and broth. stir in the chicken pieces and any juice left on the plate from the chicken.
• 7 add the kale and mix well.
• 8 drain and add the pasta to the chicken (reserve 1/2 cup pasta water just in case). adding the pasta on top of the kale will aid in wilting it down faster. cook over medium heat, stirring often.
• 9 when the kale is wilted to your preference, remove the skillet from the heat and start shaving in the parmesan cheese. use more if you like.
• 10 serve immediately.