1 LB boneless skinless chicken breast, cut into chunks
salt & pepper to taste
1 T. olive oil
1 T. dried Italian seasoning
4 c. low-sodium chicken broth
2 T. minced garlic scapes OR 2 garlic cloves, smashed
½ LB rigatoni
2 medium zucchini or summer squash, thinly sliced
1 bunch fresh kale, leaves cut or torn into bite-sized pieces
¼ c. grated Parmesan cheese, more to taste
A few fresh basil leaves, slivered
Toss chicken with olive oil, salt, pepper and Italian seasoning. Set aside.
In a large stockpot, heat chicken broth over high heat. When boiling, add chicken, garlic, and pasta. Lower heat to medium-low and cook until pasta and chicken are halfway done--about 6 minutes.
Add sliced zucchini and cook until pasta and chicken are done and zucchini is soft. Add kale and cook for about 1-2 minutes more or until kale is bright green.
Divide evenly among 4 bowls (mixture will be slightly soupy). Top with Parmesan cheese and fresh basil. Serve at once, with crusty Italian bread.
Recipe adapted from: