Balsamic Chicken and Mushroom Ravioli
Ingredients
- 2 (10-oz) pkg refrigerated four-cheese ravioli
- 1½ lb boneless, skinless chicken breasts, cubed
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 3 cloves garlic, minced
- 2 shallots, sliced
- 3 Tbsp chopped fresh thyme
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Instructions
- Cook pasta according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until beginning to brown.
- Add mushrooms, garlic, shallots, and thyme; cook 8 to 10 minutes or until browned and tender and chicken is done.
- Add vinegar and oil, stirring to coat.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
499
|
499
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 40 | 40 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 720 | 720 |
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