Ingredients:

8 oz dried pasta (I prefer pipe rigate for this recipe)

3 tbsp olive oil

1/2 cup diced yellow onion

1 lb ground chicken

1 tsp minced garlic

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1 cup chicken broth

2 tsp Worcestershire sauce

1/8 cup chopped fresh parsley

3/4 cup shredded sharp cheddar cheese

1/4 cup shredded parmesan cheese

1/2 cup Greek yogurt

3 cups chopped kale

Salt and pepper to taste 

Method:

1. Cook pasta according to instructions, drain, and set aside.

2. Heat olive oil in a deep pan, then add onions and cook on medium high heat until caramelized. Add ground chicken and cook until chicken is almost fully cooked. Add garlic, oregano, thyme, and red pepper flakes and cook for thirty seconds.

3. Add chicken broth and Worcestershire sauce and cook on medium heat until broth begins to reduce. 

4. Reduce heat to medium low. Add cooked pasta, cheese, and Greek yogurt and stir well until melted. Sauce will continue to thicken during this process. You may need to increase the heat to help the sauce reduce.

5. Add kale and parsley and cook until kale turns bright green. Be careful not to overcook the kale. Season with salt and pepper to taste.

6. Garnish with additional parmesan and red pepper flakes if preferred. Enjoy! :)

Additional notes:

• You can increase the amount of red pepper flakes to make this dish spicier

• Other pasta shapes that would be great for this recipe include rigatoni and shells