Squash Ravioli Mac and Cheese
with Chicken Breast, Cheddar and Buttery Breadcrumbs
We've replaced the "mac" in tonight's mac & cheese with plump pillows of butternut squash ravioli! That simple switch squeezes an extra veggie into tonight's family favourite.
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.
Ingredients
350 g
Butternut Squash Ravioli
(Contains Egg, Milk, Wheat)
½ unit(s)
Yellow Onion
56 g
Baby Spinach
7 g
Chives
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ cup
Milk*
(Contains Milk)
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice chives.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Roughly chop spinach, if desired. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl to melt.Add panko and 1 tsp (2 tsp) Zesty Garlic Blend. Cook, stirring constantly, until golden, 2-4 min. (TIP: Keep a close eye on panko so that it doesn't burn!)Remove from heat, then transfer toasted panko to a small bowl. Add half the chives. Season with salt and pepper, to taste, then stir to combine.Carefully wipe the pan clean.
Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl to melt. Add onions and remaining Zesty Garlic Blend. Cook, stirring often, until softened, 3-4 min.
Sprinkle Cream Sauce Spice Blend over onions. Stir until coated, 30 sec. While whisking, gradually add 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) water, then cream cheese. Cook, stirring often, until cream cheese melts and sauce thickens slightly, 2-3 min. Remove from heat, then add Dijon and cheddar. Stir until smooth.Add spinach. Stir until wilted, 1 min. Season with salt and pepper, to taste.
While sauce cooks, add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1/2 cup (1 cup) pasta water, then drain ravioli.
Add ravioli, remaining chives and 1/3 cup (2/3 cup) reserved pasta water to the pan with sauce. Toss very gently to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Divide ravioli and sauce between bowls. Thinly slice chicken. Top ravioli with chicken.Sprinkle buttery breadcrumbs over top.
