with Blistered Tomatoes
Ingredients: Butternut squash ravioli (egg, milk, wheat) (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) • Chicken breast • Baby tomato • Spinach • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (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)) • Garlic • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Tags
Chicken Breasts
2 unit(s)
Butternut Squash Ravioli
350 g
Garlic, cloves
3 unit(s)
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Baby Tomatoes
113 g
Basil Pesto
0.25 cup
Cream Cheese
2 unit(s)
Zesty Garlic Blend
7 g
Pepper
0.125 tsp
Salt
0.125 tsp
Butter
0.5 tbsp
Oil
1 tbsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a large pot, add 10 cups water, 1/2 tbsp (1 tbsp) oil and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop spinach.
- Pierce tomatoes with a fork.
- To an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 4-6 min, until tomatoes burst.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain ravioli, then return to the pot, off heat.
- In a medium bowl, whisk together reserved pasta water and cream cheese.
- Reheat the pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add garlic. Cook for 1 min, stirring often, until fragrant.
- Add cream cheese mixture. Cook for 2-3 min, stirring occasionally, until slightly thickened.
- Add pesto, spinach and Zesty Garlic Blend. Cook for 1-2 min, stirring occasionally, until spinach wilts.
- Season with salt and pepper.
- Add ravioli and half the Parmesan. Toss to combine.
- Divide ravioli between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Top with blistered tomatoes.
- Sprinkle with remaining Parmesan.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook sauce in step 4.
Thinly slice chicken. Top bowls with chicken.
940
kcal
Calories
40
g
Fat
16
g
Saturated Fat
83
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
61
g
Protein
260
mg
Cholesterol
1340
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
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