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 More recipes with Morton^® Coarse Kosher Salt

Prep Time: 15 Minutes
Servings: 6

Directions

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.

·Ready to use grilled chicken pieces may be substituted for chicken tenders.

·Chopped arugula and diced tomatoes can be substituted for escarole.