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.
Fresh from the garden or farmers’ market, these colorful dinners will have you eating your veggies and loving it.