Skillet Bruschetta Chicken with Kale

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:

    1. 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.
    2. 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.
    3. 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.
    4. Meanwhile, cook pasta al dente according to package instructions.
    5. After chicken has cooked through, remove from skillet then add kale and 3/4 cup bruschetta topping to the skillet.
    6. Cook over medium heat until kale has wilted some, stirring occasionally. Add cooked pasta and toss.
    7. Slice chicken into strips.
    8. Serve pasta topped with chicken and remaining bruschetta topping.

Recipe adapted slightly from Sally's Baking Addiction