Chicken Greens and Penne Pasta

Chicken and Greens served alone or on top of Penne pasta

Ingredients

1 pound escarole, cut into wide ribbons

3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

2-4 ( 4 ounce) chicken breast cutlets or you can cut into nuggets

3/8 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 large garlic cloves, crushed

1/4 teaspoon crushed red pepper

1/2 medium red onion, thinly sliced

2 teaspoons fish sauce optional

1/4 cup julienne-cut carrot

1/2 ounce pecorino Romano cheese, shaved

Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.

Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate

Reduce heat. Add remaining 2 to 3 tablespoons oil and the garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.

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