Serves a Crowd

Chicken & Vegetable Ravioli

January 23, 2019
0 Ratings
Photo by Dash of Amy
  • Prep time 10 minutes
  • Cook time 20 minutes
  • 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

What You'll Need
  • 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
  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.

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