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Chicken & Kale Raviolini
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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.

How to make

  1. STEP 1

    Cook raviolini according to package directions. Drain; keep warm.

  2. 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.

  3. 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.

  4. STEP 4

    Add kale to same skillet; cook over high heat, stirring occasionally, 4-6 minutes or until kale is crisp.

  5. STEP 5

    Cut chicken into small pieces.

  6. STEP 6

    Add cooked pasta, remaining 2 tablespoons butter and salt to kale mixture; mix lightly to coat.

  7. STEP 7

    Stir in chicken, mushrooms and tomatoes; continue cooking until heated through.

  8. STEP 8

    Place into serving dish. Sprinkle with Parmesan cheese, if desired.

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