1
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(6-ounce) chicken breast
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¼ cup plus 1 tablespoon extra-virgin olive oil, divided
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Sea salt
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Freshly ground black pepper
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6 ounces fettuccine
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1 onion, medium diced
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3 garlic cloves, minced
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6 large white mushrooms, thinly sliced
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2 cups kale, packed, inner stems removed, leaves coarsely chopped
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¼ cup Parmigiano-Reggiano cheese, freshly grated
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¼ cup heavy cream (optional)
