avec épinards
Voici une recette qui va plaire aux amateurs de champignons, car ce soir, nous mettons les bouchées doubles! Les raviolis aux champignons sont mélangés à d’autres champignons dans une sauce crémeuse au vin blanc, puis garnis de parmesan pour créer un souper de luxe dont les légumes sont la vedette! Ingrédients : Raviolis aux champignons (pâtes (semoule de blé dur, eau, œuf entier liquide), farce (champignons portobello, ricotta (lactosérum, lait, culture bactérienne, sel, acide citrique), champignons de Paris, chapelure de blé grillée, beurre, oignon, huile de canola, parmesan, sel, sucre (cassonade), ail à l'huile (ail, huile de canola, eau, acide citrique), vin de madère, épices) (œuf, lait, blé) • Filets de poulet • Champignons • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Épinards • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Ail.
Allergens
Utensils
Tags
Raviolis aux champignons
350 g
Champignons
113 g
Bébés épinards
28 g
Mélange d'épices pour sauce crémeuse
10 g
Crème
56 mL
Gousses d'ail
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Échalote
1 unit(s)
Vin blanc de cuisine
4 tbsp
Filets de poitrines de poulet
310 g
Poivre
0.125 tsp
Sel
0.125 tsp
Beurre
1.5 tbsp
- Before starting, bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. 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 and cover to keep warm.
- Heat the same pan 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.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Season with salt and pepper.
- Into the pan with veggies, sprinkle over Cream Sauce Spice Blend. 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.
- To the pan with sauce, add spinach. 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.
- Divide ravioli between bowls.
- Top with chicken.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. 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 and cover to keep warm. Use the same pan to cook mushrooms in step 3.
Top bowls with chicken.
880
kcal
Calories
37
g
Fat
19
g
Saturated Fat
73
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
61
g
Protein
235
mg
Cholesterol
1660
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
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