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
olive oil divided
1 1/2 teaspoons
black pepper, divided
Mrs. Dash chicken seasoning
four cheese Ravioli, cooked, strained, and rinsed with water or drizzled with olive oil
red onion, chopped
garlic cloves, minced
1 1/2 cups
Weber roasted garlic & herb
basil leaves, minced
fresh Parmesan cheese
In This Recipe
Heat a deep skillet over medium heat, and add 1 Tbsp. of olive oil, chicken, 1 tsp salt, and 1/4 tsp pepper.
Cook the chicken about 3 minutes on each side until cooked through, and golden. Transfer to a plate.
Using the same pan, add 1 Tbsp. olive oil, red onions, and carrots.
Cook for a couple minutes, then add the garlic.
Cook for a minute, then add the wine and chicken broth; bring to a light boil.
Add the fresh spinach and let it cook down, 2-3 minutes.
Add the peas, 1 tsp salt, and 1/4 tsp black pepper, and roasted garlic and herb.
Cook another couple of minutes, then add the chicken back.
Mix well, then add the cooked ravioli.
Add the fresh basil; sprinkle fresh Parmesan cheese over each serving.