avec champignons , épinards et cheddar blanc
Ingrédients : Raviolis à la courge musquée (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) (œuf, lait, blé) • Poitrine de poulet • Oignon jaune • Champignons • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Épinards • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Thym.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Raviolis à la courge musquée
350 g
Oignon, en tranches
113 g
Échalotes frites
28 g
Fromage à la crème
2 unit(s)
Bouillon de légumes en poudre
7.5 g
Thym
7 g
Cheddar blanc, râpé
0.5 cup
Champignons
113 g
Jeunes épinards
28 g
Huile*
2 tbsp
Sucre*
1 tsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Bring a large pot of salted water to a boil over medium-high.
- Preheat broiler to high.
- Meanwhile, cut mushrooms in half (or quarter them, if large).
- Roughly chop spinach.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large oven-proof pan over medium. 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.** Transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly. - Add thyme sprigs, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- Remove and disard thyme stems.
- Meanwhile, to an unlined baking sheet, add mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 5-6 min, until tender and golden.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain ravioli, then return to the pot, off heat.
- To the pan with onions, add cream cheese, stock powder and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until cheese is melted and sauce is smooth.
- Add ravioli, reserved pasta water, mushrooms and spinach. Cook for 1 min, until spinach is wilted.
- Sprinkle with cheddar.
- Broil in the top of the oven for 2-3 min, until cheese is melted and light golden.
- Divide ravioli between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprinkle with crispy shallots.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large oven-proof pan over medium. 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.** Transfer to a plate and cover to keep warm. Use the same pan to cook onions in step 2.
Thinly slice chicken. Top plates with chicken.
1030
kcal
Calories
50
g
Fat
23
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
64
g
Protein
275
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
450
mg
Calcium
4.5
mg
Iron
