INGREDIENTS:
1 pound chicken tenders
3 tablespoons prepared pesto, divided
2 1/2 teaspoons Morton® Coarse Kosher Salt, divided*
1 pound rotini pasta, uncooked
8 cups fresh escarole, rinsed and coarsely chopped
2 garlic cloves, minced (see Tip)*
1 1/2 cups shredded four-cheese Italian blend, divided
DIRECTIONS:
1. Place chicken in shallow baking pan; brush with 1 tablespoon pesto. Bake at 350 degrees F for 20 minutes. Cut into 1-inch pieces and sprinkle with 1/2 teaspoon Morton® Kosher Salt; keep warm.
2. Cook pasta according to package directions with 1 teaspoon Morton® Kosher Salt; add escarole to pasta during last 2 minutes of cooking time.
3. Drain pasta and escarole reserving 1/2 cup pasta liquid. Combine pasta liquid with remaining two (2) tablespoons pesto and Morton Kosher Salt/garlic mixture.* Toss with pasta/escarole mixture, and chicken.
4. Spoon half of mixture into 13×9x2-inch casserole dish; top with 3/4 cup shredded cheese. Spoon remaining pasta evenly over cheese layer; top with remaining 3/4 cup cheese.
5 . Bake at 350 degrees F for 15 minutes or until cheese melts and top is light golden brown.
Serve immediately.
Filed under: Baked Pasta Recipes |
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