Something new for dinner tonight! Feel free to swap out the pasta shape, use frozen or fresh chopped spinach instead of kale, add some sliced mushrooms, onion, and/or garlic toward the end of the chicken cooking time, use whatever cheese you have on hand, etc.
Skillet Chicken and Kale
2 c rotini pasta
1 Tbsp olive oil
1 pkg boneless skinless chicken tenders, cut into bite size pieces
2 Tbsp butter
2 Tbsp flour
1-1/4 c milk
Salt and pepper to taste
3 c coarsely chopped fresh kale
1 14 oz can diced tomatoes, drained
1 c shredded mozzarella cheese
Cook pasta according to package directions. Before draining, reserve a ½ c cooking water.
In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned and no longer pink. Set chicken aside and keep warm.
Add butter to hot pan, melting over medium heat. Sprinkle flour into butter and whisk for 2 minutes to cook flour. Add milk, salt and pepper and stir constantly until beginning to thicken.
Add kale to skillet and cook, stirring frequently, until kale is tender. If needed, add some of the pasta cooking water to thin sauce. Add tomatoes, chicken and pasta to skillet. When heated through, sprinkle with cheese, cover and turn off heat. Serve when cheese is melty.
