SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
GRILLED CHICKEN WITH ROASTED KALE
Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.
RAVIOLI WITH CHICKEN SAUSAGE AND KALE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
- Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
- Divide the ravioli among bowls; top with more Parmesan and season with pepper.
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square 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 Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square 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 Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
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