Garlic Chicken Pasta with Kale and Basil

I know St. Patrick's Day is just around the corner and you're expecting me to post an Irish recipe.  But let me tell you a little secret....  Since my forefathers came from Italy and Sicily, I've come to think of Basil as the Italian Shamrock.  Why not?  It's green, pretty and the best thing is, it's good to eat.

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

 

　

 

Ingredients
 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

1 pound farfalle or penne pasta

8 ounces of young kale leaves, washed and dried with ribs removed…chopped into small pieces

1/2 cup chopped fresh basil or 1 tablespoon dried

1/4 cup Joe and Son’s Sicilian Lemon Balsamic vinegar

1 cup grated Parmesan cheese

Directions

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden, about 1 minute.

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.