Chicken and Cavatelli with cherry Tomatoes

This is one of those dinners that is relaxing to make, and puts dinner on the table – pronto! Every bite is layered with delicious flavors.

Yield:
4 servings
Category:
Pasta
Cuisine:
Italian
Prep Time:
15 min
Cooking Time:
20 min
Total Time:
35 min

INGREDIENTS:

  • 8 ounces cavatelli or strozzapreti pasta
  • 4 chicken cutlets or 2 large boneless chicken breasts sliced in half horizontally
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 onion, finely diced
  • 3 cloves garlic, sliced
  • 2 tablespoons fresh thyme or oregano leaves (or 2 teaspoons dried)
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh baby kale
  • 1-pint cherry tomatoes- sliced into halves if large
  • 1/2 cup white wine, such as Pinot Grigio
  • 1/2 cup chicken broth
  • 2/3 cup grated parmesan cheese
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper

DIRECTIONS:

  1. Cook the pasta in salted water according to package directions. Once ready, drain and set aside. Save a cup of the cooking water.
  2. Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3 minutes per side. Remove the chicken from the skillet.
  3. To the skillet, add 3 tablespoons olive oil, the tomatoes, onion, garlic, thyme, chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and kale. Cook another 2-3 minutes, until the kale is wilted.
  4. Pour in the wine, broth and the lemon juice. Cook 8 minutes until reduced slightly. Add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly.

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