Creamy Squash Ravioli
with Chicken Tenders, Mushrooms and Spinach
Is it even possible to say no to rich butternut squash-stuffed ravioli and hearty mushrooms? Certainly not when they're cloaked in a velvety cream sauce and topped with mouthwatering chicken and handfuls of Parmesan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, thinly slice mushrooms.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 1 min.
- Add mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min.
- Season with salt and pepper.
- Add cooking wine. Cook, stirring often, until absorbed, 1 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat another large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders.
- Sear until golden-brown and cooked through, 3-4 min per side.**
- Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1 min.
- Add cream, broth concentrate and 1/4 cup (1/2 cup) water or milk. Bring to a simmer, then reduce heat to low.
- Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove from heat, then cover to keep warm.
- While spinach wilts, add ravioli to the boiling water. Cook, stirring gently, until tender, 2-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Add spinach and half the Parmesan to the pan with sauce.
- Season with salt and pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli between bowls.
- Top with creamy mushroom sauce, then chicken.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken tenders, while mushrooms cook, pat dry with paper towels. Season with salt and pepper. Heat another large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.**
