Chicken pasta salad with kale

Bring a large pot of water and a pinch of salt to boil. add the pasta and cook for 10-12 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Cut the chicken into small pieces, about 1 inch thick. once chopped, season with parsley, salt and pepper. in a medium skillet over medium high heat, heat 1 tbsp olive oil. add the chicken pieces and cook for 6-10 minutes, or until cooked through. remove from heat and set aside. while the chicken cooks, transfer the kale to a large bowl and massage with your fingers to soften the kale. in a large nonstick pan over medium heat, heat 1 tbsp. olive oil. add the kale and stir fry or about 2-4 minutes until it begins to wilt. remove from heat and let kale cool. in a mixing bowl, combine the juice of 1 lemon, 1 tsp olive oil, pesto, vinegar and black pepper. whisk to create your dressing. add the pasta and parmesan cheese to the bowl and stir to combine. add in the kale and gently mix. serve in bowls, garnish with parmesan and pink peppercorn.