CHICKEN KALE PASTA – Ree Drummond

November 2, 2016
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CHICKEN KALE PASTA

MAKES 8 SERVINGS

 

If the world of pasta were a beauty pageant, this looker of a dish would be in the list of contenders for Most Gorgeous.

(Is “Most Gorgeous” a category in beauty pageants? Can someone get back to me on this?)

Anyway, you will love, adore, and stare at this dish. Not only is it beautiful and healthy, it’s really fun to look at, too.

 

2 tablespoons butter

2 tablespoons olive oil

3 boneless, skinless chicken breasts, cut into bite-size pieces

Kosher salt and black pepper to taste

4 garlic cloves, minced

¾ cup dry white wine

¾ cup low-sodium chicken broth, more as needed

1 bunch kale, stalks removed, leaves torn into small pieces

2 cups grape tomatoes, halved lengthwise

1 pound penne, cooked to al dente and kept hot

1 cup Parmesan cheese shavings

 

  1. Heat the butter and olive oil in a large skillet over high heat.Add the chicken pieces in a singlelayer and sprinkle with salt andpepper. Don’t stir for a minuteor two in order to let the chickenbrown a bit.Turn the chicken and brownit on the other side. After 30seconds, stir it around and cookit until it’s done, a couple of minutes more. Then remove the chicken to aplate and set it aside.
  2. 2. 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 to 5 minutes.
  3. 3. Turn off the heat, then add the kale, tomatoes, pasta, chicken, and finally, the Parmesan Sprinkle in more salt and pepper to taste.
  4. 4. Toss it to combine; the kale will start to wilt and soften as it mixes with the other Serve it right out of the skillet to hungry folks!

 

MAKE AHEAD

Cut up the chicken, stem and tear the kale, mince the garlic, and halve the tomatoes up to 24 hours ahead of time. Store them in separate containers in the fridge.

 

VARIATIONS

Use all broth if you prefer to omit the wine.

Use baby spinach instead of kale.

Stir in 1 cup crumbled feta cheese instead of Parmesan shavings.

Use peeled, deveined shrimp instead of chicken.

 

SERVE WITH

The Bread (page 336)

Refrigerator Rolls (page 334)

Cheese Biscuits (page 332)

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