CREAMY KALE, MUSHROOM & PROSCIUTTO PASTA W/ PAN-SEARED CHICKEN

Start by cooking the pasta according to instructions. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
Season the chicken with salt, pepper, and dried thyme. Add ~1 tbsp of olive oil to a skillet over medium heat, then add the chicken. Cook on both sides until fully cooked and golden, about 6-8 minutes per side. Remove and transfer to a plate and cover to keep warm.
In the same skillet, lay down the prosciutto slices. Cook on both sides until golden brown, about 2 minutes per side. Transfer to a plate. Once cooled, tear or chop into smaller pieces. Set aside.
To the same skillet, add 1 more tbsp olive oil. Add the shallot slices snd sauté for 1-2 minutes over medium heat, until softened and slightly golden.
Then, add in the sliced mushrooms and sauté for 4-5 minutes, until softened and golden.
Add in the wine to deglaze the pan. Then add the coconut milk, cottage cheese, and parmesan. Mix and simmer for 1-2 minutes until the cheeses are melted and the sauce slightly thickens. If the sauce looks too thick, add a splash of pasta water.
Season to taste with salt and pepper.
Then add in the chopped kale, crispy prosciutto, and cooked pasta. Mix until well incorporated.
Serve immediately with the chicken and extra parmesan on top if desired.
Enjoy!