Chicken Tenders and Creamy Mushroom Lovers' Ravioli
with Spinach
Mushroom lovers, rejoice! We're doubling down on mushrooms tonight. Mushroom ravioli is tossed with more mushrooms in a creamy white wine sauce, then topped with chicken tenders and Parmesan for a luxurious veggie-forward 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.
Ingredients
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Mushrooms
28 g
Baby Spinach
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
1 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Shallot
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*
0.13 tsp
Salt*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/2-inch pieces.
- Pat chicken 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 breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** - Use the same pan to cook mushrooms in step 3.
- Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water, then drain ravioli.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pan until melted.
- Add mushrooms and shallots. Cook, stirring occasionally, until mushrooms are golden-brown, 3-4 min.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend into the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
- Add cooking wine. Cook, stirring constantly, until mixture is combined and reduces slightly, 30 sec.
- Stir in cream and reserved pasta water, then bring to a simmer.
- Simmer, stirring often, until sauce thickens slightly, 2-3 min.
- Add spinach to the pan with sauce. Cook, stirring often, until spinach wilts, 1 min.
- Add ravioli and half the Parmesan. Gently stir until Parmesan melts and ravioli is coated, 30 sec.
- Season with salt and pepper, to taste.
- Divide ravioli between bowls.
- Top with chicken tenders.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breast tenders, 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 breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Use the same pan to cook mushrooms in step 3.
Top bowls of ravioli with chicken.
