Chicken and Kale Raviolini recipe

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Ingredients

1 (9 ounce) package refrigerated mini raviolini*
3 squares Land O'Lakes® Garlic & Herb Saute Express®
1 (14 ounce) package boneless skinless chicken tenders**
3 ounces kale, ribs and stems removed, chopped
½ cup red grape tomatoes, halved***
1 (8 ounce) package sliced fresh mushrooms
1 tablespoon Shredded Parmesan cheese

Nutrition Info

457.7 calories
carbohydrate: 31.2 g
cholesterol: 115 mg
fat: 18.6 g
fiber: 2.7 g
protein: 38 g
saturatedFat: 10 g
servingSize: -
sodium: 922.1 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook raviolini according to package directions. Drain, keep warm.

  2. Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted, add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover, keep warm.

  3. Melt remaining Saute 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Kale adds flavor and crunch to this tasty chicken pasta dish.

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