Linguine with Kale, Roasted Tomatoes and Chicken
In a large stockpot, cook pasta in boiling salted water according to package directions until nearly al dente. Add kale and cook an additional 2 min.; drain in a colander over a bowl, reserving 1/2 cup cooking liquid. In a large sauté pan, heat tomatoes, crushed red pepper and garlic over medium-low heat (1 min.), stirring frequently. Add pasta and kale, reserved cooking liquid, chicken, black pepper and salt; toss to combine. Stir in cheese and lemon juice; top with pine nuts. Serve immediately.
Good to Know: To quickly remove stem from center of a kale leaf, fold the leaf in half lengthwise and cut down along the rib to remove both leaves; tear into bite-sized pieces.