1.5-2bunches of kale, tough stems and ribs removed, torn or chopped into bite-sized pieces
salt and pepper
3-4cupsof cooked, chopped or shredded chicken (I used a 1 ½ pound package of boneless skinless breasts, cooked)
30ouncespart-skim ricotta cheese
1cupshredded mozzarella cheese
¾cupgrated Parmesan cheese
½cuploosely packed parsley, finely chopped
Preheat oven to 350° F.
Cook pasta according to package directions. Drain and return to pot, or dump into a very large bowl.
Meanwhile, in a large skillet, melt butter and olive oil over medium heat. Add onions and garlic and cook until onion is softened, stirring frequently (2-3 minutes). Add kale, cover and cook for about five minutes or until kale is tender. Season with salt and pepper, to taste.
Transfer to pot or bowl with pasta.
Add chicken, cheeses, lemon zest, and parsley. Stir until ricotta and all other ingredients are evenly distributed.
Spread into a 9×13 pan, and bake for 30 minutes or until heated through and golden brown.