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salt ground pepper unsalted butter yellow onion garlic kale chicken Ricotta cheese lemon zest Parmesan cheese
Viewed: 33 - Published at: 9 years agoIngredients
- coarse salt, to taste
- ground pepper, to taste
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 garlic cloves, minced
- 1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
- 2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
- 48 ounces part-skim ricotta cheese
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup parmesan cheese, grated
Method
- Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
- Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
- Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
- Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.
