Preheat oven to 350°F. Cook noodles 2 minutes less then cooking instructions. (About 6-8 mins). Rinse in cold water to stop the cooking process and lay flat on counter

While the noodles are boiling, brown the ground chicken until cooked and then add the diced onion italian seasoning and parsley. Cook until the onion is very soft. Taste mixture and add salt/pepper as needed. Add 1/4 cup of the pasta sauce to help bind the meat together. Once cooked set aside to cool slightly

Finely chop the kale or spanich and toss in a frying pan and cook until it shrinks in size (should end up being about a cup once cooked) allow to cool

Mix together the ricotta, parmesan, onion and garlic powder, and cooled kale. Taste to see if more seasoning is needed before you add the egg. Add egg and mix together.

Apply 2-3 tablespoons of ricotta mixture on top of the noodle, leaving 1/2 inch gap at the end, then apply 2-3 tablespoons of meat mixture. Loosely roll up noodle towards the end gap. And place seems side down. Repeat steps

Cover tightly with aluminum foil and bake in a 350°F oven for 45 mins. Remove foil and bake uncovered for 15 more mins or until the cheese is melted