White Chicken Pasta Bake with Kale - The Weary Chef

Ingredients

• 10 ounces bite-sized pasta about 3 cups
• 1 tablespoon olive oil
• 1 sweet onion diced
• 3 cloves garlic minced or crushed
• 10 ounces kale prewashed and cut
• 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/2 cup chardonnay or chicken broth
• hot sauce optional
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 15 ounces ricotta cheese
• 1/2 cup milk
• 1 cup sour cream reduced fat is fine
• 2/3 cup grated parmesan cheese divided