1-1/2 cups shredded four-cheese Italian blend, divided
Instructions
Place chicken in shallow baking pan; brush with 1 tablespoon pesto.
Bake at 350° F. for 20 minutes. Cut into 1-inch pieces and sprinkle with 1/2 teaspoon Morton® Kosher Salt; keep warm.
Cook pasta according to package directions with 1 teaspoon Morton® Kosher Salt; add escarole to pasta during last 2 minutes of cooking time. 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.
Spoon half of mixture into 13x9x2-inch casserole dish; top with 3/4 cup shredded cheese. Spoon remaining pasta evenly over cheese layer; top with remaining 3/4 cup cheese.
Bake at 350° F for 15 minutes or until cheese melts and top is light golden brown.
Serve immediately.
Tips-
Sprinkle 1 teaspoon Morton® Kosher Salt on garlic. Chop garlic with Morton® Kosher Salt until minced. Proceed with above.
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·Ready to use grilled chicken pieces may be substituted for chicken tenders.
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·Chopped arugula and diced tomatoes can be substituted for escarole.
Originally Submitted
5/30/2010
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