-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
-
WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
See what other Food52ers are saying.