Categories: Pasta
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 chicken breasts, cut into bite-size pieces
- Kosher salt and black pepper to taste
- 4 garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 bunch kale, stalks removed, leaves torn into small pieces
- 2 cups grape tomatoes, halved lengthwise
- 1 lb penne, cooked to al dente and kept hot
- 1 cup Parmesan cheese shavings
Directions
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Heat the butter and olive oil in a large skillet over high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Don’t stir for a minute or two in order to let the chicken brown a bit.
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Turn the chicken and brown it on the other side. After 30 seconds, stir it around and cook it until it’s done, a couple minutes more, then remove the chicken to a plate and set it aside.
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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. Let it bubble up, then continue cooking until the liquid has reduced by at least half, about 4-5 minutes.
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Turn off the heat, then add the kale, tomatoes, pasta and chicken and finally Parmesan shavings. Sprinkle in more salt and pepper to taste. Toss it to combine; the kale will start to wilt and soften as it mixes with the other ingredients. Serve it right out of the skillet.