Chicken & Vegetable Ravioli

January 23, 2019

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

Serves: 8
Prep time: 10 min
Cook time: 20 min


  • 7 chicken cutlets
  • 2 tablespoons olive oil divided
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon Mrs. Dash chicken seasoning
  • 20 ounces four cheese Ravioli, cooked, strained, and rinsed with water or drizzled with olive oil
  • 1 cup red onion, chopped
  • 2 carrots, shredded
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1 1/2 cups chicken broth
  • 5 ounces fresh spinach
  • 1/2 Weber roasted garlic & herb
  • 1/2 cup frozen peas
  • 10 basil leaves, minced
  • 1/4-1/2 cups fresh Parmesan cheese
In This Recipe


  1. Heat a deep skillet over medium heat, and add 1 Tbsp. of olive oil, chicken, 1 tsp salt, and 1/4 tsp pepper.
  2. Cook the chicken about 3 minutes on each side until cooked through, and golden. Transfer to a plate.
  3. Using the same pan, add 1 Tbsp. olive oil, red onions, and carrots.
  4. Cook for a couple minutes, then add the garlic.
  5. Cook for a minute, then add the wine and chicken broth; bring to a light boil.
  6. Add the fresh spinach and let it cook down, 2-3 minutes.
  7. Add the peas, 1 tsp salt, and 1/4 tsp black pepper, and roasted garlic and herb.
  8. Cook another couple of minutes, then add the chicken back.
  9. Mix well, then add the cooked ravioli.
  10. Add the fresh basil; sprinkle fresh Parmesan cheese over each serving.

More Great Recipes:
Pasta|Italian|Cheese|Chicken|Vegetable|Serves a Crowd|Mother's Day|Spring|Summer|Valentine's Day|Entree