Chicken and Kale Ravioli
|(1) 9-oz package DLM Basil Pesto & Ricotta Agnolotti|
|1½ Tbsp DLM Roasted Garlic Butter|
|1½ Tbsp DLM Shallot & Herb Butter|
|14 ounces DLM Boneless, Skinless Chicken Tenders|
|3 ounces (about 3 cups) fresh kale, ribs and stems removed, roughly chopped|
|½ cup red or yellow grape tomatoes, halved|
|(1) 8-oz package fresh mushrooms|
|Shredded Parmigiano–Reggiano cheese|
Cook ravioli according to package directions. Drain; keep warm. Place 1 Tbsp DLM Roasted Garlic Butter and 1 Tbsp DLM Shallot & Herb Butter in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5–7 minutes or until golden brown and cooked through. Remove from pan. Cover, keep warm.
Melt remaining butters 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 Parmigiano–Reggiano and serve.
Makes 4 servings
Prep Time: 15 Mins
Per serving: 370 calories; 17g total fat; 9g saturated fat; 110mg cholesterol; 380mg sodium; 22g total carbohydrates; 2g dietary fiber; 33g protein;