Baked Chicken & Mafalda Pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil, then lightly coat with oil. In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, mustard, Italian seasoning, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Transfer half the dressing to a small bowl and set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the large bowl of dressing; turn to thoroughly coat. Transfer to the sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Transfer the baked chicken to a cutting board. Transfer any juices on the sheet pan to the small bowl of reserved dressing.

While the chicken bakes, wash and dry the fresh produce. Peel the carrots, then thinly slice crosswise into rounds. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

While the chicken continues to bake, add the pasta to the pot of boiling water. Cook, uncovered, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

 Cook the vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced shallot and chopped kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/3 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared shallot and kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/3 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

To the pot of cooked pasta, add the cooked vegetables, créme fraîche, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the baked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Serve with the finished dressing on the side. Enjoy!