Any kind of spaghetti will work in this recipe.

Equipment Needed

Measuring cups and spoons, cast iron pan or roasting pan, pot, pot with steamer insert, knife, cutting board, mixing bowls, potato masher, cheese grater, large spoon and tongs


Preheat the oven to 350°.

Dice the red onion and chop the garlic cloves.

In a cast iron pan or roasting pan, combine the cherry tomatoes, red onion, ½ cup olive oil, balsamic vinegar, 4 tablespoons garlic, chili flakes and a liberal seasoning of sea salt and pepper to taste.

Transfer to the oven for 30 minutes.

While the tomato mixture roasts, remove the kale from the stems, tearing by hand into bite-size pieces. Steam for 5 minutes.

Transfer the kale to a bowl and set aside.

Cook the spaghetti in a separate pot according to package instructions.

When done, drain and set aside.

In a bowl, combine the chicken breast, remaining 4 tablespoons of garlic, Italian seasoning, 2 tablespoons olive oil and a liberal seasoning of sea salt and pepper to taste. Mix well.

After the tomato mixture has been roasting for 30 minutes, remove the cast iron pan from the oven and place the marinated chicken breasts on top.

Return the cast iron pan to the oven for an additional 30 minutes, or until the chicken is thoroughly cooked.

When done, remove from the oven and remove the chicken breasts from the pan. Set aside.

Mash the tomatoes with a potato masher and add the steamed kale to the tomato sauce. Add the torn up basil, stir and combine with the pasta.

Mix until the sauce and noodles are incorporated.

Add half of the Parmesan cheese and mix once more.

Slice each chicken breast into 5 to 7 slices.

Portion the pasta and sauce into 6 containers and top each one with a sliced chicken breast and a touch of grated Parmesan cheese.  

Freeze for up to 6 months or keep in the fridge for up to 5 days.