Chicken, Kale and Pasta in Pink Garlic Sauce

1#± chicken breast meat

½c flour

butter, oil or bacon drippings

8oz. kale

1½c dry sm.-med. pasta

1 14.5oz. can diced tomatoes

5 lg. cloves garlic

1c cottage cheese

1t Italian seasoning

1t sugar

1t sea salt

½t fresh ground pepper

Cut the chicken into bite-size pieces and put in a plastic bag with the flour.  Shake to coat the chicken.  Put it in a large colander and shake to get rid of the excess flour.

Heat up the pan and butter, oil or bacon drippings.  Add the flour-coated chicken and sauté to brown.  Cook the kale and pasta together until pasta is al dente.  Combine the chicken with the kale and pasta in a 3 qt. casserole dish.  Blend the remaining ingredients to create the Pink Garlic Sauce.  Pour over everything in the casserole dish and bake, covered for 30 minutes.  Stir, and bake another 10 minutes, uncovered.  This is a VERY strong garlicky sauce!  Be forwarded!


If you're not a big garlic person, maybe cutback to 2-3 cloves.  We loved it though!  Just be sure to have lots of breath mints with you for the next couple days.  Serve with a green or tossed salad. . .Lin