Ingredients:
- 1.5 lb Maple Wind Farm bone-in, skin on chicken thighs
- 1/2 cup Butterfly Bakery maple sriracha mustard
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- ½ box Trenchers Farmhouse ounces pasta
- 1 bunch kale, washed and chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (such as parsley, chives or cilantro)
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted almonds, roughly chopped
Directions:
- In a small bowl, mix together the maple sriracha mustard, olive oil, smoked paprika, salt, and pepper. Add the chicken thighs to the bowl and toss to coat. Let marinate for at least 30 minutes in the refrigerator.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the chicken thighs and brown on both sides. Put the skillet into the oven at 375° until cooked through, about 12 minutes depending on size. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the chopped kale and minced garlic. Sauté for about 3-4 minutes until the kale is wilted.
- Add the cooked pasta to the skillet and toss to combine.
- Return the cooked chicken thighs to the skillet. Squeeze the lemon juice over the mixture and toss to incorporate. Cook for an additional 1-2 minutes to heat everything through.
- Remove the skillet from heat. Sprinkle fresh herbs, grated Parmesan cheese, and toasted almonds and toss gently to combine. Enjoy!
