Chicken with creamy tomato sauce

Ingredients 

4 chicken breasts (about 1½ kilos) 

1 teaspoon salt 

1½ tablespoons olive oil 

2 tablespoons tomato paste 

3 cloves garlic, minced (optional) 

¼ teaspoon red pepper (optional) 

1 can crushed tomatoes 

1 cup heavy cream 

½ teaspoon black pepper 

½ cup grated Parmesan 

4 cups packed kale, tough stems removed and leaves finely chopped 

¼ cup basil leaves, thinly sliced

Step-by-step instructions:  

Season the chicken all over with salt. 

Heat the olive oil in a large skillet over medium-high heat.  

Once the oil is shimmering, add the chicken and cook until 

browned, about 5 minutes per side. Transfer the chicken to a plate. 

In the same pan, add the tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute.  

Add the crushed tomatoes and bring to a simmer.  

Cook for 3 minutes, then stir in the cream, ¼ cup Parmesan, and kale until the kale wilts, about 3 more minutes.  

 Season with salt and pepper, then return the chicken to the pan.  

 Cook for about 5 more minutes, until the chicken is cooked through. 

 Top with the basil and remaining Parmesan and serve. 

Serve with rice or even pasta of your choice. 

Enjoy your meal!