Ingredients

• 8oz farfelle pasta, or other short-cut pasta
• 2 chicken breasts, cut into bite-sized pieces
• 2 teaspoons extra virgin olive oil, divided
• salt & pepper
• 1 shallot, chopped
• 1 Tablespoon butter
• 8oz sliced button mushrooms
• 6 cups chopped kale
• 2 garlic cloves, minced
• 1/2 – 3/4 cup chicken broth, divided
• 4oz mascarpone cheese

Instructions

1. Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside.
2. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.