Creamy Kale & Mushroom Chicken Pasta

We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces.  My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe.  This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time.  So delicious it was hard not to go back for seconds!

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese

DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.

Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.

Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.