| 1. |
Cook pasta according to package directions. Cut the chicken into bite size pieces. |
| 2. |
Heat olive oil over medium-high heat. Add kale and chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate. |
| 3. |
In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2-3 minutes, stirring occasionally, until the onions are deep golden. |
| 4. |
Reduce the heat to low and pour in the spaghetti sauce and the water. Stir until the onions and garlic are mixed in, then add the chicken and kale back into the pan. Add the parsley, spinach and stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes. |
| 5. |
Make sure the sauce is bubbly and very hot, then add the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is melted. |
| 6. |
Drain the pasta. Pour on the sauce, sprinkle with parmesan and the chiffonade of basil, and serve immediately. |
| 7. |
Note: any kind of pasta can be used. |
