Tender squash ravioli and chicken swim in a lovely blush sauce made with sun-dried tomato pesto and cream cheese in this quick dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
28 g
Pine Nuts
(Contains Pine nuts)
2 unit(s)
Cream Cheese
(Contains Milk)
7 g
Thyme
2 unit(s)
Chicken Breasts
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.** Reuse the same pan to make sauce in step 5.
Thinly slice chicken, then arrange on top of plated ravioli.