CREAMY CHICKEN AND RAVIOLI
Make and share this Creamy Chicken and Ravioli recipe from Food.com.
Provided by MotherDaughterCooks
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ravioli according to the directions given on the container. Set aside.
- Preheat oven to 350 degrees.
- Cut up the chicken breasts into bite size peices.
- Combine flour, salt, and pepper.
- Roll chicken in flour mixture.
- Put oil in pan on medium heat.
- Cook chicken in pan until tender and cooked all the way through.
- In sauce pan, compine whipping cream, pesto, capers, salt, and pepper. Heat until it gets thicker and creamy. (~2 minutes)
- Combine ravioli, chicken, and brocolli in large oven safe pan.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 480.7, Fat 35.9, SaturatedFat 17.1, Cholesterol 151.1, Sodium 741.5, Carbohydrate 13.7, Fiber 2.1, Sugar 0.9, Protein 26.8
RAVIOLI CHICKEN CASSEROLE
"I threw this together one when I had to work late and my new in-laws stopped over for the first time," notes Stacie Knackmuhs of Decatur, Illinois.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions; drain. In a greased 13x9-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 502mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
CREAMY CHICKEN AND RAVIOLI WITH BACON
Make and share this Creamy Chicken and Ravioli With Bacon recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
- Add garlic and cook until fragrant, about one minute or less.
- Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
- Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
- Serve hot, sprinkled with bacon, cheese, and parsley.
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- Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
- In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
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- Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it’s bubbling, add the chicken and fry until golden.
- Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
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