Bring a large pot of water to a boil for the pasta. In the meantime, heat a large skillet over medium heat and add the olive oil, 3 tablespoons of the butter or margarine, and the garlic, stirring so the garlic and butter do not burn. After the butter starts to simmer, add the cubed chicken to the pan stirring to coat in the butter mixture and season with salt and pepper to taste. Turn the heat up to medium high and continue stirring the chicken until cooked. Don’t worry, it’s okay if the butter and garlic get a little golden brown! Check on the boiling water and if the water is ready add a pinch of salt to flavor the water and add the box of angel hair stirring to keep the pasta from sticking together. In the skillet, add the chicken stock to the chicken and garlic mixture and deglaze the pan, scraping up any bits that may have stuck to the bottom. Reduce the heat to medium, add the zest of the lemon, stir, and allow the liquid to reduce to about half. Once reduced, squeeze the juice from the lemon over the chicken, add the remaining butter and stir. Then add the chopped kale allowing the kale to wilt slightly. To the chicken and kale add the drained angel hair pasta (cooked al dente) and combine. Finally mix in the parmesan cheese and combine well. It’s ready to serve! Sprinkle with additional parmesan if you desire and enjoy!