Chicken Penne in a Parmesan Cream Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  20 oz
• cream sauce base
  8 oz
• garlic powder
  1 tsp
• italian seasoning
  1 tbsp
• kale
  4 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• penne pasta
  8 oz
• salt
  1 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Remove and discard any large ribs from kale .

   kale: 4 oz
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy.

   penne pasta: 8 oz
3. 

   3

   While pasta cooks, heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and a pinch of salt and black pepper . Cook, stirring occasionally, until tender ⏱️ 5 minutes . Turn off heat and transfer to a plate. Wipe out pan.

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Pat chicken cutlets dry with paper towels. Season all over with half the italian seasoning , salt, and pepper. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 3 minutes per side.

   chicken cutlets: 20 oz, italian seasoning: 1 tbsp
5. 

   5

   Return pot used for pasta to medium-high heat. Stir in cream sauce base , garlic powder , salt, and pepper. Bring to a simmer and cook ⏱️ 2 minutes . Turn off heat and stir in parmesan cheese and butter until smooth.

   cream sauce base: 8 oz, garlic powder: 1 tsp, parmesan cheese: ½ cup, butter: 2 tbsp
6. 

   6

   Stir kale and drained penne into pot with sauce. If needed, add reserved pasta cooking water a splash at a time until everything is coated. Taste and season. Slice chicken crosswise. Divide pasta between bowls and top with chicken. Serve.