avec sauce aux champignons et fromage de chèvre
Ingrédients : Raviolis à la courge musquée (œuf, lait, blé) (pâtes : semoule de blé dur, farine de blé enrichie, eau, jaunes d'œufs liquides, œufs entiers liquides, tomate en poudre, bêta-carotène, farce : purée de courge musquée, purée de patate douce, fromage mascarpone (crème, substances laitières, gomme de caroube, acide citrique, carraghénane), chapelure de blé grillée, flocons de pommes de terre (pommes de terre, mono et digylcérides), fromage parmesan, oignons, extrait de racine de chicorée, sel, noix de muscade) • Poitrines de poulet • Champignons • Oignon jaune • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Raviolis à la courge musquée
350 g
Oignon, haché
56 g
Champignons
113 g
Jeunes épinards
56 g
Fromage de chèvre, émietté
0.25 cup
Chives
7 g
Crème
56 mL
Mélange d'épices pour sauce crémeuse
10 g
Sel de truffe
1 g
Butter*
2 tbsp
Sel*
0.063 tsp
Poivre*
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
