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Prep time
10 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
Tender chunks of chicken breasts, red onions, carrots, garlic, and peas in a white wine broth. Add four cheese ravioli for a "one pot wonder"! Finish off with fresh Parmesan cheese and basil. —Dash of Amy
Ingredients
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7
chicken cutlets
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2 tablespoons
olive oil divided
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1 1/2 teaspoons
salt, divided
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1/2 teaspoon
black pepper, divided
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1/2 teaspoon
Mrs. Dash chicken seasoning
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20 ounces
four cheese Ravioli, cooked, strained, and rinsed with water or drizzled with olive oil
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1 cup
red onion, chopped
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2
carrots, shredded
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2
garlic cloves, minced
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1/4 cup
white wine
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1 1/2 cups
chicken broth
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5 ounces
fresh spinach
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1/2
Weber roasted garlic & herb
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1/2 cup
frozen peas
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10
basil leaves, minced
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1/4-1/2 cups
fresh Parmesan cheese
Directions
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Heat a deep skillet over medium heat, and add 1 Tbsp. of olive oil, chicken, 1 tsp salt, and 1/4 tsp pepper.
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Cook the chicken about 3 minutes on each side until cooked through, and golden. Transfer to a plate.
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Using the same pan, add 1 Tbsp. olive oil, red onions, and carrots.
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Cook for a couple minutes, then add the garlic.
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Cook for a minute, then add the wine and chicken broth; bring to a light boil.
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Add the fresh spinach and let it cook down, 2-3 minutes.
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Add the peas, 1 tsp salt, and 1/4 tsp black pepper, and roasted garlic and herb.
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Cook another couple of minutes, then add the chicken back.
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Mix well, then add the cooked ravioli.
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Add the fresh basil; sprinkle fresh Parmesan cheese over each serving.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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