In a pot, boil and cook pasta el dente. In the last 3 min of cooking time add the kale to the pot. Drain then set aside

Return pot to heat and belt butter. Add flour to the butter and cook for 2-5 min. (Whisking)

Pour in the white wine and cook for further 5 min. (Whisking occasionally)

Add all your seasonings then add your chicken stock and broth. Let it cook for about 8 min, should have slightly thickened.(whisking occasionally)

Add all your cheese and stir to combine. Add your shredded chicken and stir.

Return your pasta and kale into the pot and mix so all the sauce costs all the pasta and kale. Place lid on pot and let sit on low heat for 5 min.

Serve hot.