Step 1

Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.

Step 2

Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.

Step 3

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 4

Spray pan with more oil, add chicken to the pan and cooker 5 minutes, turning half way through cooking. Transfer to a plate and set aside.

Step 5

Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.

Step 6

Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 7

Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi and cook for 10 minutes.

Step 8

Cut chicken into 1-inch pieces.

Step 9

Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.

Step 10

Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.