1 pound 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 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low Sodium Chicken Broth (more If Needed)
1 bunch Kale, Torn Into Small Pieces (stalks Discarded)
2 cups Grape Or Cherry Tomatoes, Halved
Shaved Parmesan