Creamy chicken and kale pasta

Although the figs are the eye-catcher in this meal, they don't really need a recipe (figs, Gorgonzola, mint, pine nuts and balsamic glaze).

The recipe is for the creamy chicken and kale pasta!

Ingredients (3p):

• 250 gram pasta (orecchiette) • 150 gram kale (boerenkool) • 250 ml cooking cream • 100 gram semi sun-dried tomatoes • 1 small white onion • 3 garlic cloves • 300 gram chicken breast • vegetable broth • 3 tbsp pine nuts • 1 cup grated parmigiano • salt and pepper •

1. Start with putting a large pan with vegetable broth on high heat. Turn low as soon as it cooks and add the whole chicken breasts. Simmer for 12 minutes.

2. After 12 minutes, take the chicken out of the broth. Safe the broth to cook your pasta in. Get two forks and full the chicken breasts apart, until you end up with small, bite size strips. Set aside.

3. Get a large pan and saute finely chopped onion and garlic. Add the kale and stir-fry until almost fully cooked. Add the pulled chicken. Add salt and pepper.

4. Chop up the sun-dried tomatoes and add as well. Last but not least, add the cream and parmigiano. Stir well, taste and add extra salt if needed (this depends on the salt level in the cheese you add).

5. Get a small, dry pan and fry the pine nuts until golden. Add half into the pasta sauce and safe the other half to garnish your dish with.

As soon as the pasta is cooked, add to the sauce and stir well. Add pasta water to the sauce if it turned out a little thick. Serve with a nice salad.

Enjoy!