chicken and kale raviolini

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated mini raviolini*
• 3 squares land o'lakes® garlic & herb saute ®
• 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)

Recipe

Preparation Time: 15 mins Ready Time: 40 mins


• cook raviolini according to package directions. drain; keep warm.
• place 2 saute ® 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 ® 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.