This flavorful chicken and pasta dish makes a quick weeknight meal.
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1 (9-ounce) package refrigerated mini raviolini
1/4 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
1/2 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.
Cook raviolini according to package directions. Drain; keep warm.
Malt 2 tablespoons butter in 12-inch nonstick skillet over medium-low heat until sizzling. Add garlic; sauté 1 minute or until softened.
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.
Add kale to same skillet; cook over high heat, stirring occasionally, 4-6 minutes or until kale is crisp.
Cut chicken into small pieces.
Add cooked pasta, remaining 2 tablespoons butter and salt to kale mixture; mix lightly to coat.
Stir in chicken, mushrooms and tomatoes; continue cooking until heated through.
Place into serving dish. Sprinkle with Parmesan cheese, if desired.
Chicken and pasta are both family-friendly dinner solutions. Put them together and you’ve got a guaranteed great meal. Enjoy Lemon, Creamy Alfredo and Greek flavors to name a few.