"week in review": turkey chili & chicken mushroom sauce & ...

Day 3 Dinner: When Mr. Mari went to boarding school, there was a meal they'd affectionately call Week In Review. There was a little bit of this and a little bit of that all mashed together to make one "cohesive" dish. Taking a cue from that, I present this week's WIR: chili, chicken/mushroom sauce, pasta.

Steaming the kale and squeezing out its juices before mixing it in, prevents the end product from being too watery.  

5-6 cups Tuscan kale, sliced 1/2" wide strips
1/2 pound cooked pasta (preferably short style: penne, fusilli, etc)
1-1/4 cup turkey chili
1 cup chicken mushroom sauce
1 cup chopped tomatoes
4 teaspoons roasted garlic
1/2 cup parsley, chopped (some stem is okay)
1/4 cup parmesan, grated
1/2 cup toasted rice cereal

Turn broiler on to high.

Put 1 inch of water in a medium sized pot, and put steamer basket inside. Cover and let come to a boil. Place kale inside and steam for three minutes. Remove steamer basket with kale and let cool enough to handle. Squeeze the kale to remove its juices. If you don't do this step, your WIR will be watery.

Put the chili, chicken mushroom sauce, tomatoes and roasted garlic in a large pot to reheat. Once warm, turn the heat to low the heat and add the pasta and kale. Stir to coat. 

While the sauces are reheating, combine half the parsley, parmesan and cereal in a small bowl. 

Pour the pasta mixture into an oven safe pan and smooth the top down as best as possible. Evenly sprinkle the parmesan/cereal mixture on top. Once brown, remove from heat. Sprinkle remaining parsley on top. Enjoy!