Careme

Instructions

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1. 1.

   Cut 8 ounces boneless skinless chicken thighs into 1-inch pieces. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon ground black pepper; set aside while preparing the vegetables.

2. 2.

   Strip the tough stems from 1 bunch organic lacinato kale, yielding about 8 ounces leaves. Wash and thinly slice the leaves. Pat 8 ounces sliced white mushrooms dry. Thinly slice 3 peeled garlic cloves. Zest 1/2 lemon to obtain about 1/2 teaspoon zest, then squeeze out 1 tablespoon juice.

3. 3.

   Bring 2 1/2 quarts water to a boil in a pot. Add 2 tablespoons plus 2 teaspoons fine sea salt, then 6 ounces whole-grain penne. Cook according to the package timing until just al dente. Before draining, reserve 1/4 cup pasta water.

4. 4.

   While the pasta cooks, heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a clean plate.

5. 5.

   Add 1 tablespoon olive oil to the skillet, followed by the prepared mushrooms. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until their moisture evaporates and their edges brown. Reduce the heat to medium, add the sliced garlic and 1/8 teaspoon crushed red pepper flakes, and stir for 30 seconds.

6. 6.

   Add the sliced kale and 1/2 teaspoon fine sea salt to the skillet. Pour in 1/3 cup water, cover, and cook for 4 minutes. Uncover and stir for 1–2 minutes, until the kale is tender and most of the liquid has evaporated.

7. 7.

   Add the drained penne, cooked chicken with its juices, reserved 1/4 cup pasta water, prepared lemon zest, and prepared lemon juice to the skillet. Toss over medium heat for 1–2 minutes, until the chicken is hot and the pasta has a light, glossy coating.

8. 8.

   Divide between two shallow bowls, arranging the chicken, kale, and golden mushrooms evenly over the penne.

Want more detail? See the temperature guide.