Creamy Squash and Chicken Tender Ravioli
with Mushrooms and Spinach
Is it even possible to say no to rich butternut squash-stuffed ravioli, chicken tenders and hearty mushrooms? Certainly not when they're cloaked in a velvety cream sauce and topped with handfuls of Parmesan!
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)
113 g
Mushrooms
28 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
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*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- 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 chicken and mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown and chicken is cooked through, 5-6 min.**
- Season with salt and pepper.
- Add cooking wine. Cook, stirring often, until absorbed, 1 min.
- Sprinkle flour over mushrooms and chicken. Cook, stirring often, until mushrooms and chicken 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.
- 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 chicken and mushroom sauce.
- Sprinkle remaining Parmesan over top.
If you've opted to add chicken breast tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Cook with mushrooms, stirring occasionally, until cooked through, 5-6 min.** Follow the rest of the recipe as written.
