Kale and Chicken “Piccata”

Tender chicken pieces and ribbons of Tuscan kale simmer with capers, onion, garlic, chile, lemon zest and broth, then tossed with pasta and cheese for a bright, buttery piccata-style bowl.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Fill a large pot (at least 6 quarts/L) with 1 gallon (4 L) of water; add 4 tablespoons (40 g) kosher salt, cover, and bring the water to a boil while you make your sauce. If the water begins to boil before your sauce is ready, turn down the heat, but don’t let the volume of the pasta water reduce by boiling off.

Step 2

Cut the chicken breast into pieces about 2 inches (5 cm) long and 1 inch (2.5 cm) wide. Season generously with salt and pepper.

Step 3

Put a pile of flour in a bowl, add the chicken, and toss so all the pieces are evenly coated. Shake off any excess flour and set the chicken aside.

Step 4

Heat a small glug of olive oil in a large skillet over medium heat. When the oil is hot, add about half the butter, and when the butter has melted and stopped bubbling, add the chicken. Cook until golden brown on all sides, 3 to 4 minutes total, adjusting the heat so you don’t burn the butter. Transfer the chicken to a plate and set aside (it will finish cooking later).

Step 5

Add another small glug of oil to the skillet, then add the onion, garlic, capers, and chile flakes. Cook until the onion has softened slightly and the garlic is fragrant, about 3 minutes.

Step 6

Add the kale, broth, and lemon zest. Increase the heat so the broth is simmering rapidly. Simmer, tossing frequently and adding a touch of pasta water if needed, until the kale is mostly tender with a little bite and the broth has mostly reduced, 12 to 20 minutes. You want it juicy but not swimming in liquid. Slide the skillet off the heat.

Step 7

Bring the pasta water (back) to a boil, add the noodles, and set your timer for 2 minutes less than the shortest suggested cooking time on the pasta package (about 2 minutes before al dente). Stir several times during the first 2 minutes to prevent sticking.

Step 8

When the timer goes off, start tasting. When the noodles seem 1 1/2 to 2 minutes away from perfect al dente, drain and transfer them to the sauce in the skillet, reserving at least 1 cup (240 ml) pasta water.

Step 9

Slide the skillet back onto medium heat and finish cooking the noodles, tossing and adding plenty of splashes of pasta water until the noodles are perfectly al dente, the kale is tender, and the sauce is nicely juicy. If the sauce seems watery, simmer for another few seconds to tighten it up (the cheese will thicken it).

Step 10

Return the chicken and any accumulated juices to the skillet and cook until the chicken is fully cooked. Add the remaining 1 1/2 tablespoons or so of butter.

Step 11

Reduce the heat to very low. Add the grated cheese and toss to emulsify with the other sauce ingredients, adding splashes of pasta water if needed to keep the consistency creamy and prevent the cheese from clumping.

Step 12

Add the lemon juice and toss to incorporate. Taste and add more salt, chile flakes, or lemon juice if you like.

Step 13

Divide the pasta between two or three warm bowls and serve right away, with more cheese to add at the table.