Chicken & Kale Raviolini
Chicken & Kale Raviolini
This flavorful chicken and pasta dish makes a quick weeknight meal.
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15 min
Prep Time
40 min
Total Time
4
servings Ingredients
1 (9-ounce) package refrigerated mini raviolini
14 cup Land O Lakes® Butter
1 tablespoon finely chopped fresh garlic
1 (14-ounce) package boneless skinless chicken tenders
3 ounces (about 3 cups) kale, ribs and stems removed, chopped
1 cup red grape tomatoes, halved
1 (8-ounce) package sliced fresh mushrooms
12 teaspoon salt
Shredded Parmesan cheese , if desired
*Substitute 1 cup your favorite-shaped dried pasta, cooked according to package directions. **Substitute 1 pound boneless skinless chicken breasts. ***Substitute yellow cherry tomatoes for all or part of the red grape tomatoes.
How to make
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STEP 1
Cook raviolini according to package directions. Drain; keep warm.
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STEP 2
Malt 2 tablespoons butter in 12-inch nonstick skillet over medium-low heat until sizzling. Add garlic; sauté 1 minute or until softened.
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STEP 3
Add chicken and mushrooms. Cook, turning chicken once, 5-8 minutes or until chicken is golden brown and cooked through and mushrooms are softened. Remove from skillet. Cover; keep warm.
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STEP 4
Add kale to same skillet; cook over high heat, stirring occasionally, 4-6 minutes or until kale is crisp.
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STEP 5
Cut chicken into small pieces.
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STEP 6
Add cooked pasta, remaining 2 tablespoons butter and salt to kale mixture; mix lightly to coat.
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STEP 7
Stir in chicken, mushrooms and tomatoes; continue cooking until heated through.
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STEP 8
Place into serving dish. Sprinkle with Parmesan cheese, if desired.
430 Calories
20 Fat (g)
120 Cholesterol (mg)
760 Sodium (mg)
32 Carbohydrates (g)
4 Dietary Fiber
31 Protein (g)
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