Note: To make shredded chicken, place the chicken breasts in boiling water, and boil for 10-12 minutes or until the center is no longer pink. Remove from the water and add to a bowl. Shred using two forks.
Start by cooking the rice pasta according to the package directions and boiling the chicken for 10-12 minutes or until the center is no longer pink. Once the chicken is cooked, shred with a fork and set aside. Once the pasta is cooked, drain and rinse.
Preheat a large skillet over medium heat with the ghee and saute the garlic and onion for about 2-3 minutes.
Add the kale and saute for another 2 minutes or until the kale starts to wilt.
Add the cooked pasta and shredded chicken and stir. Mix in the diced tomatoes, tomato paste, Italian seasoning, and nutritional yeast. Add a pinch of sea salt and stir well.
Once warmed through, transfer to serving bowls or plates and top with fresh basil. Enjoy!