A big shout out and thanks for this recipe share from Kim:
1 (16) oz. Gluten free pasta (you could also substitute spaghetti squash or zucchini ribbons)
4 (6oz) skinless and boneless chicken Breast cut into 1 inch pieces (organic/local)
Sea salt and fresh ground pepper (I like Pink Himalayan)
Extra virgin olive oil
Kerry gold butter
4 garlic cloves minced
1 cup (homemade) chicken broth
3/4 cup dry white wine
5 oz kale stemmed and coarsely chopped
2 cups grape tomatoes(halved)
1 cup shaved parmesan cheese
1)Prepare pasta as directed.
2) Season chicken with sea salt and pepper, cook in a single layer of hot oil and melted kerry gold butter in a large skillet over high heat without stirring for 1-2 minutes. Turn chicken: cook 2 more minutes or until done. Transfer chicken to plate.
3) Add garlic to skillet and reduce to medium heat. Cook constantly,for 30 seconds then add homemade chicken broth and wine, stirring to loosen browned bits from bottom of skillet, simmer 6-8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.
4) Add kale mixture to reserved pasta. Stir in tomatoes and 1 cup shaved parmesan if desired.
Prep time 25 minutes Cook time 30 minutes