Italian · Serves 2
with Kale
We consider pasta night a holiday—one that we like to celebrate at least once a week, if not more. If you agree, you’re in luck. This dish has it all: al dente penne noodles, herby chicken, and tender kale, all tossed in a mouthwatering, creamy Parmesan sauce. Let the carb celebrations commence!
Bring a large pot of salted water to a boil. Wash and dry produce.
Remove and discard any large ribs from kale.
Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.
While pasta cooks, heat a large drizzle of olive oil in large pan over medium-high heat. Add kale and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.
Turn off heat; transfer to a plate. Wipe out pan.
Pat chicken* dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a large drizzle of olive oil in pan used for kale over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Return pot used for pasta to medium-high heat. Stir in cream sauce, garlic powder, salt, and pepper. (TIP: For cream sauce, cut top off carton to open fully and transfer contents, using a spoon or spatula to scrape sauce from carton sides.) Bring to a simmer; cook for 1-2 minutes.
Turn off heat; stir in Parmesan and 2 TBSP butter (4 TBSP for 4 servings) until smooth.
Stir kale and drained penne into pot with sauce. (TIP: If needed, add reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper.
Slice chicken crosswise.
Divide pasta between bowls and top with chicken. (Alternatively, stir chicken into pasta before plating, adding more pasta cooking water if necessary.) Serve.
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