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About the Dish

  • Penne

    Penne

  • Chicken Breast

    Chicken Breast

  • Kale

    Kale

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Red Pepper Flakes

    Red Pepper Flakes

  • PeachDish Salt

    PeachDish Salt

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Parsley

    Parsley

  • Pecorino Romano Cheese

    Pecorino Romano Cheese

METHOD

1
Fill a medium saucepan about 2/3 full with 6 cups water, and stir in 1 teaspoon kosher salt. Place over high heat.
2
MISE EN PLACE • Remove and finely chop kale stems. Thinly slice leaves. • Peel, halve and thinly slice shallot. • Peel and mince garlic. • Pick and chop parsley leaves. • Cut chicken into 1-inch pieces.
3
• When water is boiling, add pasta. Cook, stirring occasionally, until pasta is tender, 7-8 minutes. • Reserve 1/2 cup cooking water. • Drain pasta.
4
•Place a large skillet over high heat, and add 2 teaspoons cooking oil. When oil is hot, add chicken. Cook without disturbing, 3 minutes. • Stir in kale stems, shallot, garlic, pepper flakes and 1/4 teaspoon PeachDish Salt. Decrease heat to medium, and cook until shallot turns translucent, 3-4 minutes.
5
• Add reserved pasta cooking liquid and Bragg Liquid Aminos, and scrape pan to release any stuck food. • Add kale leaves, and cook 2 minutes more.
6
• Stir in pasta and remaining 1 tablespoon olive oil. • Divide between 2 plates. • Top with parsley and Romano. Enjoy!
7