INGREDIENTS:
1/3 cup olive oil
3/4 cup shallots or yellow onion
6 cloves garlic
12 ounces spaghetti
1 dash Kosher salt
12 ounces boneless, skinless chicken breast
1/2 cups sundried tomatoes packed in oil
1/4 cup capers
6 ounces baby kale
1/4 cup fresh basil
grated lemon zest
grated Parmesan cheese
pinch red pepper flakes
PREPARATION:
Place a very large skillet over medium heat. When the pan is hot, add the olive oil, shallots and pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes.
Bring a large pot of water to a boil and add 1-1/2 tablespoons of kosher salt. Add the spaghetti and cook according to package directions until al dente (firm but not hard).
Meanwhile, add the chicken to the skillet and cook for 1 minute. Add the sundried tomatoes, capers and baby kale, stirring to distribute the ingredients, and cook until the kale starts to wilt, 2 or 3 minutes. (You may need to add the kale in batches, depending on the size of your pan.)
Transfer the hot spaghetti to the skillet with tongs, reserving two cups of the pasta cooking liquid. Add half of the liquid to the skillet and continue cooking, stirring constantly, until the kale is tender, the chicken is cooked through, and the mixture is hot, about 5 minutes. Adding more pasta cooking water as needed if the mixture seems dry.
Stir in the basil and lemon zest, and season to taste with salt. Divide the pasta among 4 warmed shallow bowls. Garnish each with Parmesan and serve immediately.
