- 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
- 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(R) Kosher Salt; keep warm.
- Cook pasta according to package directions with 1 teaspoon Morton(R) 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 degrees F for 15 minutes or until cheese melts and top is light golden brown.
- Serve immediately.