I'm in love.
Really. I discovered kale a few weeks ago.
I made a kale smoothie, and after my normal 10 mile bike ride, I was feeling so good, I biked another 10. All because of kale.
I was trying to find something my kids would like tonight and was looking around the Pioneer Woman blog, and saw her recipe for kale. I hadn't tried it her way (with lots of garlic in the frying pan), and I LOVED it.
The following is a combination of a couple of her recipes, with a few twists of my own. Yum. I'll be making this one a lot.
12 ounces, weight Bowtie Pasta (farfalle)
4 Tablespoons Butter
4 Boneless, Skinless Chicken Breasts, chopped
Salt And Pepper, to taste
5 cloves Garlic, Minced
3/4 cups Low sodium Chicken Broth
1/2 cup Half-and-half
3 Tablespoons Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
1 t. nutmeg
3-5 strips cooked Bacon
Olive oil
3 cups kale
Really. I discovered kale a few weeks ago.
I made a kale smoothie, and after my normal 10 mile bike ride, I was feeling so good, I biked another 10. All because of kale.
I was trying to find something my kids would like tonight and was looking around the Pioneer Woman blog, and saw her recipe for kale. I hadn't tried it her way (with lots of garlic in the frying pan), and I LOVED it.
The following is a combination of a couple of her recipes, with a few twists of my own. Yum. I'll be making this one a lot.
4 Tablespoons Butter
4 Boneless, Skinless Chicken Breasts, chopped
Salt And Pepper, to taste
5 cloves Garlic, Minced
3/4 cups Low sodium Chicken Broth
1/2 cup Half-and-half
3 Tablespoons Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
1 t. nutmeg
3-5 strips cooked Bacon
Olive oil
3 cups kale
Preparation Instructions
Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by 2 minced garlic cloves. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in broth, then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper and nutmeg, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloppy, splash in a little broth (you may return the pan to low heat if it needs it.)
Meanwhile, In another pan, heat 2 tablespoons of olive oil, and add remaining 3 minced garlic cloves. Stir until fragrant, then add kale. Move kale around pan until cooked - this should only take a couple of minutes. Salt to taste.
Place kale on plate, and chicken and pasta directly on top of kale. Crumble bacon over pasta and serve immediately!
