Careme

Instructions

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1. 1.

   Cut 10 oz chicken breasts across the grain into 1/2-inch-thick strips. Season with 3/4 teaspoon Morton kosher salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. 2.

   Strip the tough stems from 1 bunch lacinato kale, yielding about 8 oz leaves. Wash, drain, and slice the leaves into thin ribbons. Thinly slice 3 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

3. 3.

   Bring 1 1/2 quarts water to a boil in a medium saucepan. Add 2 tablespoons Morton kosher salt and 6 oz whole-grain penne. Cook according to the package directions until just al dente, stirring frequently. Reserve 1/2 cup cooking water before draining.

4. 4.

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, turning occasionally, until lightly golden and the thickest strip reaches 165°F. Transfer to a plate and rest for at least 3 minutes.

5. 5.

   Reduce the skillet heat to medium. Add 1 tablespoon olive oil, the sliced garlic, and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale and 1/4 teaspoon Morton kosher salt, tossing in batches if needed. Pour in 1/4 cup plain water, cover, and cook for 4 minutes. Uncover and cook for 1–2 minutes more, until tender and still green.

6. 6.

   Add the drained penne, rested chicken and its juices, measured lemon zest, measured lemon juice, and 1/4 cup reserved pasta water to the kale. Toss over medium-low heat for 1–2 minutes until glossy and lightly sauced. Add up to another 1/4 cup reserved pasta water, a tablespoon at a time, only if needed to loosen the sauce.

7. 7.

   Divide between two shallow bowls, distributing the chicken and kale evenly, and serve immediately.

Want more detail? See the temperature guide.