Ingredients
4ozwhole wheat spaghetti
1chicken breast,boneless, skinless, cubed
5tbspextra-virgin olive oil
2garlic cloves,minced
¼tspred pepper flakes
2cupscurly kale,chopped, ribs removed
1lemon zest
1tbsplemon juice
kosher salt and ground black pepper,to taste
Preparation
Boil the salted water, then cook the pasta for 1 minute, less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup of the pasta water.
Heat 2 tablespoons of olive oil in a cast-iron skillet.
Season the cubed chicken with salt and pepper, add it to the skillet, then brown it on each side for about 2 to 4 minutes. Once the chicken is cooked through, remove from the skillet and reserve.
Heat the remaining 3 tablespoons of olive oil in the skillet, and add the garlic and red pepper flakes. Cook for about 1 minute, until fragrant.
Add kale, lemon zest, lemon juice, salt, and the reserved pasta water. Cook for about 3 minutes, until the kale is tender.
Add the cooked chicken and pasta, then stir to coat evenly.
Serve warm, and enjoy!
