Start cooking the
Penne Pasta (1 2/3 cups)
. Cook in salted water following the package directions. Drain and reserve some of the finished pasta water for the sauce.
To the same pan, over a high heat add
Extra-Virgin Olive Oil (1 Tbsp)
. Then add
and sweat them down for a minute or so, turn the heat down to medium and add in the
Garlic (2 cloves)
, along with the
Cherry Tomatoes (1 2/3 cups)
. Next add 2 tsp zest from the
into the mix and stir well and cook for 5 minutes. The tomatoes will start to break down slightly into the dish, creating its own sauce.
To the tomatoes, add
Broccoli (2 cups)
Kale (4 cups)
. You want these vegetables to hold their shape, so make sure not to overcook them. They should be tender but not really soft which will take around 7 minutes. Add in
Boneless, Skinless Chicken Breasts (9 oz)
Finally, add pasta to the mix, along with about a 1/2 cup of the pasta water and
Grated Parmesan Cheese (1/4 cup)
. Mix everything well over high heat for 1 minute. To serve, pile high into bowls and top with more parmesan and fresh parsley.