Chicken and Pasta Florentine

• 2 boneless skinless chicken breasts, cut into bite size pieces
• salt & pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 garlic cloves, finely minced
• 14 teaspoon crushed red pepper flakes
• 12 cup white wine
• 12 low sodium chicken broth
• 1 cup grape tomatoes, cut in half
• 4 cups fresh kale, torn
• 12 lb cooked pasta (your choice)
• 14 cup parmesan cheese, fresh (shaved with veg peeler)

1. Cook pasta of your choice according to directions on package.
2. Heat large skillet on medium high.
3. Add the olive oil and butter.
4. Lay chicken pieces in skillet and season lightly with salt and pepper.
5. Cook until all sides of chicken are lightly browned (approx.
6. 5-8 minutes).
7. Remove from skillet and set aside.
8. Stir in garlic, tomatoes, wine and broth.
9. Stir in the chicken pieces and any juice left on the plate from the chicken.
10. Add the kale and mix well.
11. Drain and add the pasta to the chicken (reserve 1/2 cup pasta water just in case).
12. Adding the pasta on top of the kale will aid in wilting it down faster.
13. Cook over medium heat, stirring often.
14. When the kale is wilted to your preference, remove the skillet from the heat and start shaving in the Parmesan cheese.
15. Use more if you like.
16. Serve immediately.

chicken breasts, salt, extra virgin olive oil, unsalted butter, garlic, red pepper, white wine, chicken broth, grape tomatoes, fresh kale, pasta, parmesan cheese

Taken from www.food.com/recipe/chicken-and-pasta-florentine-513034 (may not work)