Recipes
Chicken Pesto Ravioli with Blueberries and Goat Cheese
4 servings
20 minutes total
Shopping list
Ingredients
- 4 chicken breast cutlets (about 1 lb)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 lemon, for juice
- 1 bag frozen cheese ravioli (22–24 oz)
- 4 oz presliced fresh white mushrooms
- ½ cup basil pesto
- ½ cup crumbled goat cheese
- ½ cup walnut pieces
- 1 cup fresh blueberries
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon).
- Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3–5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces.
- Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve.
Catherine B.
Dunwoody, Georgia
Runner-up
2015 Aprons Recipe Contest