Ingredients

The following ingredients have 4 Servings
  • salt and pepper
  • one 13.25 ounce box of whole grain pasta shells
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • 1.5-2 bunches of kale, tough stems and ribs removed, torn or chopped into bite-sized pieces
  • 3-4 cups of cooked, chopped or shredded chicken (I used a 1 ½ pound package of boneless skinless breasts)
  • 30 ounces part-skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • ½ cup loosely packed parsley, finely chopped

Instruction

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package directions. Drain and return to pot, or dump into a very large bowl.
  • In a large skillet, melt butter and olive oil over medium heat. Add onions and garlic and cook until onion is softened, stirring frequently (2-3 minutes). Add kale, cover and cook for about five minutes or until kale is tender.
  • Transfer to pot or bowl with pasta.
  • Add chicken, cheeses, lemon zest, and parsley. Stir until ricotta and all other ingredients are evenly distributed.
  • Spread into a 9×13 pan, and bake for 30 minutes or until heated through and golden brown.