- 8 oz Marzetti Frozen Pasta® Fettuccini
- 3 oz Pancetta
- 1 cup Chicken stock
- 2 cups Cherry tomatoes, cut into halves
- 3 cups Kale, chopped
- 1/2 cup Parmesan cheese, grated
- Salt & pepper, to taste
Bring a large pot of water to a boil.
Preheat the oven to 350°F. Place the pancetta in one layer on a baking pan and bake 8 minutes or until it is crisp. Drain and crumble the pancetta.
Prepare the Marzetti Frozen Pasta® Fettuccini according to package directions, drain and keep warm.
Pour the chicken stock into a large skillet and heat until it is hot. Place the tomatoes and kale into the stock and heat for 10 minutes, stirring frequently. Place a lid over the pan and simmer for 3 to 4 minutes.
Pour the tomato kale mixture over the noodles.
Add salt, pepper and Parmesan cheese and stir gently. Add crumbled pancetta over all and serve.