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About the Dish

4 ounces Penne
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
1/4 teaspoon Red Pepper Flakes
1 each Shallot
4 cloves Garlic
6 ounces Kale
1 packet Bragg Liquid Aminos
1 sprigs Parsley
2 tablespoons Pecorino Romano Cheese
Per Serving
Calories 509
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 8 g
Cholesterol 82 mg
Sodium 623 mg
Total Carbohydrates 54 g
Dietary Fiber 8 g
Sugar 3 g
Protein 38 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Rinse and dry fresh herbs and vegetables. In a saucepan combine water and ½ teaspoon Kosher salt. Place pan over high heat. This is your pasta boiling water. Proceed to preparing your mise en place.
Prepare your mise en place: Remove kale leaves from stems, thinly slice leaves and stems, keeping them separate. Peel, halve and thinly slice shallot. Peel and mince garlic. Remove parsley leaves from stems. Rough chop leaves. Cut chicken breasts into 1-inch pieces.
When pasta water is boiling rapidly carefully add pasta. Cook for 7-8 minutes while stirring frequently. Pasta is ready when completely tender but not mushy. Before draining pasta remove 1/2 cooking liquid from pan. Set aside for later use. Drain pasta in a colander but do not rinse.
Place a large skillet over high heat and add oil. When oil is shimmering, carefully add chicken to skillet. Cook without disturbing for 3 minutes. Stir chicken and add PeachDish salt, pepper flakes, kale stems, shallot and garlic.
Decrease heat to medium and cook for 3-4 minutes longer. Add reserved pasta cooking liquid and Bragg Liquid Aminos, and scrape pan to release any stuck on food. Add kale and cook for 2 minutes longer.
Add reserved pasta and remaining 1 tablespoon olive oil to pan. Remove pan from heat and stir to incorporate. Divide pasta between 2 plates. Top each with parsley and Pecorino Romano. Serve and enjoy!