We love baby kale in pasta dishes: it's so easy and adds great flavor, texture, color and nutrients. Here we've combined some favorite Mediterranean ingredients; garlic, sundried tomatoes, capers and parsley; and paired them with chicken and kale. (This dish is just as delicious without the chicken if you prefer a vegetarian version.) Leftovers, if there happen to be any, can be reheated easily in the microwave, and they even taste great at room temperature.
Place a very large skillet over medium heat. When the pan is hot, add the olive oil, shallots and pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes.
Bring a large pot of water to a boil and add 1-1/2 tablespoons of kosher salt. Add the spaghetti and cook according to package directions until al dente (firm but not hard).
Meanwhile, add the chicken to the skillet and cook for 1 minute. Add the sundried tomatoes, capers and baby kale, stirring to distribute the ingredients, and cook until the kale starts to wilt, 2 or 3 minutes. (You may need to add the kale in batches, depending on the size of your pan.)
Transfer the hot spaghetti to the skillet with tongs, reserving two cups of the pasta cooking liquid. Add half of the liquid to the skillet and continue cooking, stirring constantly, until the kale is tender, the chicken is cooked through, and the mixture is hot, about 5 minutes. Adding more pasta cooking water as needed if the mixture seems dry.
Stir in the basil and lemon zest, and season to taste with salt. Divide the pasta among 4 warmed shallow bowls. Garnish each with Parmesan and serve immediately.