Preheat a large non-stick skillet over medium-high heat.

Toss chicken with Italian seasoning, salt, pepper and paprika to evenly coat.

Add 1 tablespoon olive oil and 1 tablespoon butter to skillet. Tilt pan to evenly coat.

Add chicken in an even single layer, do not crowd pieces so they brown rather than steam.

Cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through. You may have to cook the pieces in batches.

Add remaining butter along with garlic and parsley. Cook and simmer chicken bites for 1 minute longer or until cooked through, scraping the bottom of the skillet to release and brown bits.

Serve right away with Spaghetti Aglio e Olio With Kale and blistered tomatoes.

Bring a large pot of salted water to boil. Add spaghetti and cook according to package to Al Dente. Add kale to pot with the pasta the last 2 min of cooking. Once done, remove one cup of water from the pasta pot and set aside. Remove the pasta and kale from the heat, and drain well.

Return the same pot to medium heat. Add oil, thinly sliced garlic, red pepper flakes, and ¼ cup olive oil to the pot. Stir well to combine. Let the garlic oil cook for 2-4 minutes, until the garlic is just beginning to turn golden.

Add the pasta and kale, and stir well to coat. Stir in the ¼ cup of the reserved pasta water to loosen it up plus more as needed.

Serve immediately with freshly grated Parmesan.

While pasta is cooking, add cherry tomatoes to skillet with remaining 1 tablespoon olive oil and cook on medium until tomatoes start to blister and pop. You can use a wooden spoon to pop the tomatoes open as they cook to release some of their juices, but don’t mash. Serve with garlic butter chicken bites and spaghetti.