What you need:
- 4 skinless boneless chicken breasts
- Italian dressing
- 1 pint grape tomatoes, halved
- 3 Tbsp. chopped basil leaves
- 2 minced garlic cloves
- Salt and pepper
- 1 Tbsp. olive oil
- 1 cup kale, chopped
- Spaghetti
Directions:
- Place chicken in a large plastic baggie and add 1 cup dressing to it. Make sure chicken is well-coated and then marinate for 2 to 24 hours in the fridge.
- Make the bruschetta topping [so it can also "marinate" while the chicken does] by mixing together tomatoes, basil, garlic, and 2 Tbsp. Italian dressing. Salt and pepper to taste and then cover and refrigerate for 2 to 24 hours.
- Add 1 Tbsp. olive oil to a large skillet and heat over medium-high heat. Cook chicken until browned on each side and cooked through.
- Meanwhile, cook pasta al dente according to package instructions.
- After chicken has cooked through, remove from skillet then add kale and 3/4 cup bruschetta topping to the skillet.
- Cook over medium heat until kale has wilted some, stirring occasionally. Add cooked pasta and toss.
- Slice chicken into strips.
- Serve pasta topped with chicken and remaining bruschetta topping.
Recipe adapted slightly from Sally's Baking Addiction