8oz farfelle pasta, or other short-cut pasta
2 chicken breasts, cut into bite-sized pieces
2 teaspoons extra virgin olive oil, divided
1 shallot, chopped
1 Tablespoon butter
8oz sliced mushrooms
6 cups chopped kale
2 garlic cloves, minced
1/2 – 3/4 cup chicken broth
10 oz Philadelphia cooking creme Italian cheese and herbs
- Cook pasta until al dente. Drain then set aside
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center. Remove to a plate then set aside.
- 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 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.
- 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 cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken.