1 lb penne, cooked to al dente and kept hot
3 whole boneless skinless chicken breasts, cut into bite size pieces
salt and pepper, to taste
2 Tbsp butter
2 Tbsp olive oil
4 cloves garlic, minced
3/4 cups dry white wine
3/4 cups chicken broth (more if needed)
1 bunch kale, to into small pieces (stalks discarded)
2 cups grape or cherry tomatoes, halved
shaved parmesan