- 1 pound of your favorite pasta
- 3 boneless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- 3/4 cups white wine
- 3/4 cups chicken broth
- 1 bunch kale
- 2 cups cherry tomatoes, halved
Prepare pasta. Heat butter and oil in a large skillet. Cut chicken into nite sized pieces and place in pan, season with salt and pepper. Once cooked, remove chicken and add garlic to the pan.
Cook for 1 minute, adding more oil if necessary. Add wine and chicken broth. Continue cooking until mixture is reduced by half. Add in kale and tomatoes and cook for another few minutes until heated through. Mix with pasta and serve.
(Recipe adapted from: http://thepioneerwoman.com/cooking/chicken-kale-pasta/)