Lemon-Thyme Chicken Thigh and Mushroom Noodle Bowls

Steps

1. Prep first: slice the mushrooms and garlic, cut the chicken thighs, chop the kale and parsley, and zest the lemon before juicing it.
2. Bring the water to a boil in a large pot with half of the salt.
3. Season the chicken thigh pieces with the thyme, the black pepper and a quarter of the salt.
4. Heat one third of the olive oil in a large skillet over medium-high heat. Sear the chicken in one layer, 6 to 8 minutes, turning once, until browned and cooked to 165°F (74°C). Move the chicken to a plate.
5. Add the mushrooms to the same skillet with the remaining quarter of the salt and cook, stirring occasionally, 6 to 7 minutes until browned and their liquid has cooked off.
6. Meanwhile, cook the whole-wheat pasta in the boiling water until al dente, about 9 to 11 minutes. Scoop out about 1 cup of the pasta water, then drain.
7. Lower the skillet heat to medium-low. Add the remaining two thirds of the olive oil, the garlic and the red pepper flakes, and cook about 1 minute until the garlic is pale golden and fragrant.
8. Add the kale and a splash of the reserved pasta water and cook 2 minutes until wilted.
9. Add the drained pasta, the chicken with its juices, the lemon zest and the lemon juice. Toss, adding more reserved pasta water a little at a time until the noodles look glossy.
10. Divide among 4 bowls and top with the parsley and the parmesan.