I had a leftover grilled chicken breast that I diced up and added with the kale and sun dried tomatoes. I like the protein! (And using up leftovers) This is a vegetarian dish if you chose to use vegetable broth or wine in place of the chicken broth. Enjoy!!
Ingredients:
- 8 oz mostaciolli
- 1/2 cup olive oil
- 8 oz sliced baby crimini mushrooms
- 1/2 cup pitted kalamata olives
- 1 cup grape tomatoes, halved
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/2 cup chicken broth, vegetable broth or white wine
- 2 cups fresh kale, chopped
- 1/4 cup sun dried tomatoes
- 2 Tbsp unsalted butter
- 1/4 cup freshly grated Parmesan, plus more for serving
Directions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.
2. In a large skillet heat olive oil over medium heat. Add mushrooms, olives, grape tomatoes, salt and red pepper flakes. Stir together and let cook for about 2 minutes. Add garlic and stir until fragrant, about 30 seconds. Add broth and bring to a boil. Add sun dried tomatoes and kale. Stir until Kale is wilted. Add pasta, reserved pasta water, and parmesan. Stir to combine.
3. Serve immediately and top with more parm.
boymomfoodie.mom 