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Sheet-Pan Pasta Bake with Chicken and Kale
Ingredients
  • 12 ounces short pasta, such as gemelli or penne
  • Kosher salt
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup grated Parmesan (about 3 ounces), divided
  • 4 tablespoons olive oil, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
  • 1 pint cherry tomatoes, halved
  • 1 cup sour cream or crème fraîche
  • 1 tablespoon Dijon mustard
  • 4 cups shredded cooked chicken (from 1 [2 ½-pound] rotisserie chicken)
  • 1 ½ cups shredded mozzarella (about 6 ounces), divided
Steps
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