Creamy Kale and Pappardelle with Chicken

Pat chicken dry and season all over with salt and pepper. Vacuum seal with 1 tbsp olive oil. Place in a Suvie pan, cover with water, and place in the bottom zone of Suvie.

In a second Suvie pan, combine 1 can white beans and 12 oz frozen kale. Place pan in the top zone of Suvie. Input settings and cook now or schedule.

Place 8 oz pappardelle pasta in the strainer insert, place strainer insert into the pasta pot (green handles), and place the pot lid on top of the pot. Place the pasta pot on the hot plate inside with the handle facing the back of the appliance. Select 'Cook' on the display screen of the appliance and select 'Pasta'. Choose your cook time based on the box instructions. Ensure the drain tray is in place and hit 'Cook' or 'Schedule'.

Cook using Suvie settings: Bottom Zone: Sous Vide at 160°F for 1 hour; Top Zone: Sous Vide at 160°F for 1 hour

After the cook, stir 2 tbsp heavy cream into the kale and beans, and season to taste with salt and pepper.

Remove chicken from vacuum bags, cut against the grain into slices and divide between plates. Transfer pappardelle to a large bowl with the bean kale mixture, stirring to combine. Season to taste with salt and pepper, divide between bowls. Garnish with red pepper flakes and serve.