Chicken And Kale Raviolini - cooking recipe

Ingredients

1 (9 ounce) package refrigerated mini raviolini*
3 squares Land O'Lakes(R) Garlic & Herb Saute Express(R)
1 (14 ounce) package boneless skinless chicken tenders**
3 ounces kale, ribs and stems removed, chopped
1/2 cup red grape tomatoes, halved***
1 (8 ounce) package sliced fresh mushrooms
Shredded Parmesan cheese (optional)

Preparation

Cook raviolini according to package directions. Drain; keep warm.
Place 2 Saute Express(R) 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(R) 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.