Chicken Thigh, Mushroom and Kale Penne Bake

Steps

1. Preheat the oven to 400°F (200°C). Bring the water to a boil in a large pot.
2. Cook the pasta in the boiling water for 2 minutes less than the package time, then drain and set aside.
3. While the pasta cooks, heat half of the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thigh with half of the salt and the black pepper, then brown it for 5 to 6 minutes; transfer to a plate.
4. Add the remaining half of the olive oil to the skillet, then the mushrooms and onion; cook 6 minutes until the mushrooms are browned. Stir in the garlic, rosemary and red pepper flakes for 1 minute.
5. Stir in the tomato paste for 1 minute, then add the tomatoes-canned and the remaining half of the salt; simmer 8 minutes until slightly thickened.
6. Return the chicken to the sauce, stir in the kale until wilted, then fold in the drained pasta. If your skillet is small, spread everything into a 9x13-inch baking dish.
7. In a small bowl, mix the pumpkin seeds, sesame seeds and parmesan to make the seed crust, then scatter it evenly over the casserole.
8. Bake 20 to 25 minutes until bubbling and the crust is golden; the chicken should reach 165°F (74°C). Rest 5 minutes before serving.