| | Directions |
- Cook chicken and chop into cubes. Set aside.
- Sauté bacon in a large skillet over medium low heat, turning occasionally, until browned and crisp, 8-10 minutes.
- Pour out all but 2-3 tbsp. rendered fat.
- Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes.
- Add half of the kale, cook, tossing until just wilted, 2 minutes.
- Add remaining kale, and season with salt and pepper; cook tossing until all kale has wilted, 2 minutes.
- Add broth; cover.
- Simmer until kale is tender, 10 minutes.
- Meanwhile, cook pasta according to package directions. Drain and return pasta to pot.
- Add kale, chicken, bacon, and Fontina cheese. Toss to combine until cheese has melted.
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| Ingredients | | - |  | 2-4 chicken breast halves |
| - | | 6 thick slices bacon cut into 1/2 inch strips |
| - | | 3 cloves garlic |
| - | | 1 bunch kale, thick stems trimmed, leaves coarsely chopped |
| - | | Coarse salt and pepper |
| - | | 2 cups canned chicken broth |
| - | | 1 pound whole wheat spaghetti |
| - | | 1/2 - 1 cup coarsely chopped smoked Fontina cheese (or other semi-soft smoked cheese) |
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