with Mushroom Sauce and Goat Cheese
Ingredients: Butternut squash ravioli (egg, milk, wheat) (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) • Chicken breast • Mushrooms • Yellow onion • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
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Chicken Breasts
2 unit(s)
Butternut Squash Ravioli
350 g
Onion, chopped
56 g
Mushrooms
113 g
Baby Spinach
56 g
Goat Cheese, crumbled
0.25 cup
Chives
7 g
Cream
56 mL
Cream Sauce Spice Blend
10 g
Truffle Sea Salt
1 g
Butter*
2 tbsp
Salt*
0.063 tsp
Pepper*
0.063 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- Heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate.
- Meanwhile, thinly slice mushrooms.
- After removing chicken from pan, increase heat to high.
- Add 2 tbsp (4 tbsp) butter, swirling to melt. Add mushrooms, onions and 2 tbsp water (same for 4 servings). Season with pepper and half the truffle salt.
- Cook for 6-9 min, stirring often, until tender and liquid has absorbed.
- Sprinkle Cream Sauce Spice Blend over top of veggies. Stir to coat.
- Add cream and 3/4 cups (1 1/4 cups) water.
- Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- While sauce simmers, to the boiling water, add ravioli. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain ravioli, then add directly to the pan with sauce. Stir to coat.
- Add spinach. Cook for 1 min, stirring often, until sauce thickens and spinach wilts. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide ravioli between plates. Top with chicken.
- Sprinkle remaining truffle salt over top.
- Sprinkle goat cheese over top.
- Using scissors, snip chives over top.
If you've opted to add chicken, heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove chicken to a plate. Meanwhile, thinly slice mushrooms. Use the same pan to cook veggies.
Thinly slice chicken. Top plates with chicken.
880
kcal
Calories
37
g
Fat
21
g
Saturated Fat
76
g
Carbohydrate
6
g
Sugar
8
g
Dietary Fiber
57
g
Protein
300
mg
Cholesterol
1140
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
175
mg
Calcium
4
mg
Iron
