- 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
- 1/2 cup red grape tomatoes, halved***
- 1 (8 ounce) package sliced fresh mushrooms
- Shredded Parmesan cheese (optional)
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express(R) 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.
- Melt remaining Saute Express(R) 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.
05/22/2018
recipepes.com
Chicken and Kale Raviolini, recipe
PT15M
PT1H
5
455 calories
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