KEY INGREDIENTS
INGREDIENTS
- ●1 package (9 ounces) refrigerated mushroom agnolotti or ravioli
- ●1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
- ●1/3 cup sun-dried tomatoes, cut into strips
- ●1 container (15 ounces) refrigerated light Alfredo sauce
- ●¾ cup Nestlé® Carnation® Evaporated Milk
- ●1 ½ cups shredded kale
- ●½ cup shredded mozzarella cheese
MAKE IT
Step 1
Place pasta, chicken and sun-dried tomatoes in 9-inch-square baking dish sprayed with nonstick cooking spray.
Step 2
Whisk Alfredo sauce and milk in a medium bowl until well mixed. Pour over pasta mixture. Cover with foil.
Step 3
Bake at 400° F for 40 to 45 minutes or until chicken is no longer pink.
Step 4
Remove foil. Top with kale and cheese. Bake for an additional 5 to 7 minutes or until cheese is melted.
