Reclaim some hours in the day. Sous vide chicken cuts down the cooking time on this pasta bake, and you’ll have enough leftovers for lunch later in the week. Done and done. Makes 4 servings.
1 bunch lacinato kale, sliced into ribbons
½ bunch broccolini, roughly chopped
12 oz fresh Pasta Shop penne (or your favorite fresh short pasta)
1 lb RoliRoti sous vide chicken, shredded or chopped
28 oz crushed tomatoes
8 oz fromage blanc or ricotta
You probably have:
Salt & pepper
Step 1: Oil a large oven-safe casserole and preheat oven to 400ºF. In a large saucepan, heat a splash of olive oil. Sauté shredded chicken until it’s warmed through and a bit crispy or browned around the edges. Stir kale in with the chicken and let it wilt.
Step 2: Toss together all ingredients, reserving about half of the fromage blanc. Fill the empty tomato can about halfway with water, and stir in with the pasta. Pour into prepared casserole dish and drop spoonfuls of the remaining fromage blanc over the top. Bake for 20-30 minutes, until the top is beautifully browned and crispy.
Contains: milk, wheat.