So, for those reasons I'm sharing an Italian pasta dish that promotes "green" with our favorite herb, Basil. In addition, you might be expecting spinach in this dish, but we're upping the health benefits by using Kale instead.
Garlic Chicken Pasta with Kale and Basil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 tablespoons Joe and Son’s EVOO, medium intensity
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is just beginning to show movement (Don't overheat the oil.)
Add the chicken pieces and cook until browned and cooked.
Transfer to a plate and cover to keep warm.
Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot.
Stir in chicken, kale, basil, lemon Balsamic vinegar, Parmesan cheese and the rest of the garlic mixture. Add some reserved pasta water if needed if you find the pasta too dry for your taste.
Season with salt and pepper and serve hot.
Enough for 4 servings.