Dinner for 2: So fresh, so easy. Here’s how to make this dish. Take two boneless, skinless chicken breasts and slice each horizontally into four “scallopinis.” Dredge them in a little flour. Saute in a large heavy-bottomed frying pan in a little hot olive oil on medium-high heat, turning once until golden on the edges and cooked through; remove to a plate and keep warm. Meanwhile, boil your multigrain pasta–enough for 2 generous servings–according to package directions (I used Artesian Acres brand ancient grain organic spaghetti). Drain the cooked pasta, but save about a half-cup of the water.
Next, to the pan you cooked the chicken in, add 2 cloves of crushed garlic and saute on medium heat for a minute or so; then add the juice of half a lemon and the reserved water and cook for a couple of minutes. Finally, add a couple of handfuls of thinly sliced kale and a handful of green olives. Stir-fry for another two minutes, until kale is wilted and olives are heated through. Season with a little salt and pepper. Add spaghetti to the pan and toss until well mixed.
Divide spaghetti between two plates, and add slices of sauteed chicken, plus freshly shaved Parmesan and lemon slices, if desired. Delicious with white wine–try a pinot grigio.