Cheese-Covered Chicken and Kale Pasta

Ingredients:

• 1 cup fine pasta, such as farfalline (about 110g)
• 4 small skinless, boneless chicken breasts (about 170g each)
• 2 tablespoons extra-virgin olive oil
• 2 canned roasted sweet peppers, halved
• 1 teaspoon chopped fresh oregano
• 90 g semi-skimmed mozzarella, cut into 4 thin slices
• 2 cloves garlic, thinly sliced
• 1 small bunch kale, stems trimmed, leaves chopped (8 cups)
• 1 cup lightly salted chicken broth
• 1 tbsp. l. grated parmesan

Preparation:

1. Preheat the oven to broil. Bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain and set aside.
2. Meanwhile, season the chicken with salt and black pepper. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer to a baking sheet.
3. Add the bell pepper and oregano to the skillet and cook, turning, until heated through, about 2 minutes. Place half a pepper on each chicken piece. Top with a slice of mozzarella.
4. Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes.
5. Add the broth and bring to a boil; cook until the kale is tender, 4-5 minutes. Add the pasta and Parmesan cheese, season with salt and pepper to taste. Cook, stirring, until the pasta is heated through.
6. Place the chicken in the oven and broil until the cheese is melted, about 1 minute. Serve with macaroni and kale.