Ingredients
1lbchicken breasts,boneless skinless, cut into 1-inch pieces
2tbspolive oil,divided use
1½cupstomatoes,seeded, diced
1½cupsmushrooms,sliced
2cupskale leaves,coarsely chopped
10ozlinguine pasta,or other long pasta varieties
1cupheavy cream
2tbspparsley,chopped
salt and pepper,to taste
Preparation
Bring a large pot of salted water to a boil, then add the pasta and cook according to package directions.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the mushrooms to the pan and season with salt and pepper to taste. Cook for 4 to 5 minutes stirring occasionally until tender and browned.
Stir in the kale and cook for 1 to 2 minutes more or until kale is just wilted.
Remove the vegetables from the pan and place them on a plate. Cover with foil to keep warm.
Wipe out the pan with a paper towel and heat the remaining tablespoon of olive oil over medium-high heat.
Add the chicken to the pan and season with and pepper. Cook for 5 to 6 minutes, stirring occasionally or until cooked through.
Add the reserved vegetables to the pan and stir to combine. Add the tomatoes and cook for 1 minute.
Drain the pasta, reserving ¼ cup of the cooking water, and return pasta to the pot it cooked in. Turn the heat on medium-high and add the cream along with salt and pepper to taste.
Cook for 3 to 4 minutes or until the sauce has started to thicken. Add pasta water, if needed, to thin the sauce.
Place the chicken and vegetable mixture on top of the pasta and sprinkle with parsley.
Serve and enjoy!
