with Parmesan, Mushrooms and Sage
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 breasts • Mushrooms • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • 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)) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Sage.
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Tags
Chicken Breasts
2 unit(s)
Butternut Squash Ravioli
350 g
Mushrooms
113 g
Onion, chopped
56 g
Baby Spinach
56 g
Sage
7 g
Cream Cheese
1 unit(s)
Crispy Shallots
28 g
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Vegetable Broth Concentrate
2 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, add 10 cups and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Thinly slice mushrooms.
- Pick sage leaves off stems, then roughly chop.
- Heat a large non-stick pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is 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.** Remove to a plate.
- Increase heat to medium-high. Add 1 tbsp (2 tbsp) butter, swirling to melt to the pan.
- Add mushrooms, onions and sage. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
- Reduce heat to medium.
- Meanwhile, to the boiling water, add ravioli, then reduce heat to medium-high. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain ravioli, then return to the pot, off heat.
- To the pan with mushrooms, add cream, cream cheese, broth concentrate, half the Parmesan and 1/4 cup (1/2 cup) pasta water. Cook for 1-3 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper.
- Remove from heat.
- Transfer sauce to the pot with ravioli.
- Add spinach. Gently stir to coat, for about 30 sec, until spinach wilts.
- Slice chicken.
- Divide ravioli between bowls.
- Top with chicken, crispy shallots and remaining Parmesan.
If you've opted to add chicken, after prep, heat a large non-stick pan over medium. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. When the pan is 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.** Remove to a plate. Transfer to a clean plate. Increase heat to medium-high. To the pan, add 1 tbsp (2 tbsp) butter, swirling to melt. Add mushrooms, onions and sage.
Slice chicken. Top bowls with chicken.
920
kcal
Calories
40
g
Fat
23
g
Saturated Fat
84
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
60
g
Protein
290
mg
Cholesterol
1210
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
350
mg
Calcium
4
mg
Iron
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