Boil 1lb penne pasta til al dente and keep hot.
Cut up two chicken breasts into bite-size pieces and cook in 2 T each of butter and olive oil combined, until browned (salt and pepper).
Meanwhile slice 2 cups of grape tomatoes in half lengthwise.
Cut a bunch of kale from stems and tear into small pieces.
Mince 4 cloves of garlic.
Set aside 1 1/2 cups chicken broth.
Shave 1 cup of Parmesan.
After the chicken is cooked, transfer to a plate, and set aside. Turn heat down and add garlic, cooking for about 30 seconds. Add the chicken broth and let come to a bubble, scraping bottom of skillet and allowing liquid to reduce by half.
Turn off heat and add in kale, tomatoes, pasta and chicken, toss with more salt and pepper.. Add parmesan shavings. Serve with toasted bread if desired!
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