SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square in same skillet over medium-low heat. Add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
- Cut chicken into small pieces. Add chicken and pasta to kale mixture; mix lightly to coat. Place into serving dish. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square in same skillet over medium-low heat. Add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
- Cut chicken into small pieces. Add chicken and pasta to kale mixture; mix lightly to coat. Place into serving dish. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square in same skillet over medium-low heat. Add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
- Cut chicken into small pieces. Add chicken and pasta to kale mixture; mix lightly to coat. Place into serving dish. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
CHICKEN AND KALE RAVIOLINI
Kale adds flavor and crunch to this tasty chicken pasta dish.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook raviolini according to package directions. Drain; keep warm.
- Place 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. Cook, turning once, 5 to 7 minutes or until golden brown and cooked through. Remove from pan. Cover; keep warm.
- Melt remaining Saute Express® square in same skillet over medium-low heat. Add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
- Cut chicken into small pieces. Add chicken and pasta to kale mixture; mix lightly to coat. Place into serving dish. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 31.2 g, Cholesterol 115 mg, Fat 18.6 g, Fiber 2.7 g, Protein 38 g, SaturatedFat 10 g, Sodium 922.1 mg, Sugar 0.9 g
KALE-AND-RICOTTA RAVIOLI
Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioli filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook kale until tender, 4 minutes. With a slotted spoon, transfer kale to a colander. When cool enough to handle, squeeze out excess water and finely chop. In a medium bowl, mash together kale, ricotta, Parmesan, and garlic; season with salt and pepper.
- Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and filling.
- Return salted water to a boil; reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, arrange in a single layer, and let drain briefly. Repeat with remaining ravioli. Serve topped with sauce.
Nutrition Facts : Calories 338 g, Fat 12 g, Fiber 2 g, Protein 15 g, SaturatedFat 6 g
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