Cheesy Chicken with Kale Pasta

• 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

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

kosher salt, pasta, skinless, freshly ground pepper, extravirgin olive oil, red peppers, fresh oregano, mozzarella, garlic, kale, chicken broth, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheesy-chicken-with-kale-pasta.html (may not work)