Name: Cheesy Chicken with Kale Pasta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 cup small pasta, such as farfalline (about 4 ounces); 4 small skinless, boneless chicken breasts (about 6 ounces each); Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 jarred roasted red peppers, halved; 1 teaspoon chopped fresh oregano; 3 ounces part-skim mozzarella, thinly sliced into 4 pieces; 2 cloves garlic, thinly sliced; 1 small bunch kale, stems removed, leaves chopped (8 cups); 1 cup low-sodium chicken broth; 1 tablespoon grated parmesan cheese

Directions

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
Meanwhile, season the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat. Add the chicken and cook until golden and cooked through, 4 minutes per side. Transfer to a baking sheet.
Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes. Lay a pepper half on each piece of chicken. Top each with a slice of mozzarella.
Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes. Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes. Add the pasta and parmesan; season with salt and pepper. Cook, tossing, until warmed through.
Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta.