Five-spice chicken over noodles

Via Blue Apron. The original recipe calls for the chicken to be cooked first, then the same pan used to create the sauce. This makes a tedious sauce prep even longer, so here I've swapped that for cooking the collard greens in chicken stock. I also excised the mushrooms that were to be cooked along side the collard greens, but feel free to toss 3 oz. back in.

Five-spice chicken over noodles
serves 2

In a saute pan, cook for 8-10 minutes:
1/2 bunch collard greens, destemmed and sliced into ribbons
3/4 c. chicken stock

Add and cook 2-4 minutes more until softened: 
4 cloves garlic, minced
1" fresh ginger, minced
1 green onion, sliced
1 baby fennel bulb, diced small (discard stems and root end)

Add and cook 6-8 minutes, until liquid volume has reduced by half:
1.5 tbsp. hoisin sauce
1 tbsp. soy sauce
1.5 cups water

Meanwhile, prepare chicken and noodles.

Season two chicken breasts with 1 tsp. five spice powder each, plus salt and pepper. Cook ~4-6 minutes per side.

Boil 4 oz. linguine until al dente. After draining, toss with 1 tbsp. sesame oil.

Serve in bowls, with linguine on the bottom. Divide vegetables and broth between the bowls. Top with a sliced chicken breast.

Shopping list
collard greens, 1 bunch
fresh ginger, 1"
green onions
baby fennel bulb

Check the pantry
five spice powder
linguine
garlic
hoisin sauce
soy sauce
chicken broth