Kale adds crunch to this flavorful chicken and pasta dish.
Ingredients
1 (9-ounce) package refrigerated mini raviolini*
3 Land O Lakes® Garlic & Herb Sauté Express® squares
1 (14-ounce) package boneless skinless chicken tenders**
3 ounces (about 3 cups) kale, ribs and stems removed, chopped
1/2 cup red grape tomatoes, halved***
1 (8-ounce) package sliced fresh mushrooms
Shredded Parmesan cheese, if desired
Directions
Cook raviolini according to package directions. Drain; keep warm.
Place 2 Sauté Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5-7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
Melt remaining Sauté Express® square in same skillet over medium-low heat. Add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
Cut chicken into small pieces. Add chicken and pasta to kale mixture; mix lightly to coat. Place into serving dish. Sprinkle with Parmesan cheese, if desired.
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SOURCE: Land O’Lakes
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