with Spinach
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with juicy chicken and Parmesan for a luxurious dinner! Ingredients: Mushroom ravioli (pasta (durum wheat semolina, water, liquid whole egg), filling (portobello mushroom, ricotta cheese (whey, milk, bacterial culture, salt, citric acid), button mushrooms, toasted wheat crumbs, butter, onion, canola oil, parmesan cheese, salt, sugar (brown sugar), garlic in oil (garlic, canola oil, water, citric acid), madera wine, spices) (egg, milk, wheat) • Chicken tenders • Mushrooms • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
Allergens
Utensils
Tags
Mushroom Ravioli
350 g
Mushrooms
113 g
Baby Spinach
28 g
Cream Sauce Spice Blend
10 g
Cream
56 mL
Garlic, cloves
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Shallot
1 unit(s)
White Cooking Wine
4 tbsp
Chicken Breast Tenders
310 g
Pepper
0.125 tsp
Salt
0.25 tsp
Butter
1.5 tbsp
Oil
0.5 tbsp
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- Add ravioli to the boiling water. Cook for 3-4 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Transfer to a plate. Cover to keep warm.
- Carefully wipe out the pan.
- Reheat the same pan from step 2 over medium.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until mushrooms are golden-brown.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook for 30 sec, stirring often, until veggies are coated.
- Add cooking wine. Cook for 30 sec, stirring constantly, until mixture is combined and reduced slightly.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer for 2-3 min, stirring often, until sauce thickens slightly.
- Add spinach to the pan with sauce. Cook for 1 min, stirring often, until spinach wilts.
- Add ravioli and half the Parmesan. Gently stir for 30 sec, until Parmesan melts and ravioli is coated.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide ravioli between bowls. Top with chicken.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breast tenders, while the pasta cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove to a plate. Cover to keep warm. Carefully wipe out the pan. Use the same pan to cook mushrooms in step 3.
Thinly slice chicken. Top ravioli with chicken.
910
kcal
Calories
40
g
Fat
19
g
Saturated Fat
73
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
61
g
Protein
235
mg
Cholesterol
1810
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
