Penne With Chicken, Kale And Peppers - cooking recipe

Ingredients

300 g penne pasta
1 lb boneless, skinless chicken breast tenders
3 tbsp all-purpose flour
1 None egg, beaten
1/2 cup dry breadcrumbs
5-6 tbsp vegetable oil
2 None onions, finely chopped
1 clove garlic, minced
1 None yellow bell pepper, seeded and sliced
1 None red bell pepper, seeded and sliced
4 cups bite-size pieces kale
1/2 cup reduced-sodium chicken broth
2 tbsp chopped fresh parsley, plus extra sprigs for garnish
1 tbsp chopped fresh oregano, plus extra sprigs for garnish
1/2 cup shaved Parmesan cheese

Preparation

Cook the pasta according to the package directions until just tender. Drain and return to the pot. Cover to keep warm.
Meanwhile, season the chicken with salt and pepper, then roll in the flour, dip in the egg and then coat in the breadcrumbs. Heat 3-4 tbsp oil in a large nonstick skillet over medium heat, add the chicken in batches and cook for 2-3 mins per side until golden brown and cooked through. Remove to paper towels to drain; cover to keep warm.
Heat the remaining oil in a separate large nonstick skillet over medium heat. Add the onions and garlic and cook until softened. Add the peppers and kale and cook for 2 mins. Add the pasta, broth and herbs and cook for 3 mins, stirring. Season with salt and pepper.
Spoon the pasta mixture onto serving plates and top with the chicken. Sprinkle over the Parmesan and garnish with the herb sprigs.