Chicken and Kale White Pasta Casserole
The Weary Chef
The Weary Chef
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Ingredients

  • 4 oz Clos du Bois California Chardonnay
  • 2 oz gin
  • 2 oz grapefruit juice
  • 1-2 oz of simple syrup depending on preference of sweetness
  • 10 ounces
  • bite-sized pasta about 3 cups
  • 1 tablespoon
  • olive oil
  • 10 ounces
  • kale prewashed and cut
  • 1/2 teaspoon
  • kosher salt
  • 1/2 cup
  • chardonnay or chicken broth
  • 15 ounces
  • ricotta cheese
  • 1/2 cup
  • milk
  • 1 cup
  • sour cream reduced fat is fine
  • 2/3 cup
  • grated parmesan cheese divided

Instructions

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