INGREDIENTS
8 oz
kale
2 tbsp
olive oil
1 lb
skinless boneless chicken breasts
1 serving
kosher salt
1 small
onion
1 tbsp
cornstarch
3/4 cup
whole milk
1 cup
low sodium chicken broth
8 oz
frozen artichoke hearts
1/4 tsp
cayenne
1/4 cup
parmesan cheese
1/2 cup
shredded mozzarella