Name: Butternut Squash Ravioli with Chicken and Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 (9-oz) pkg refrigerated butternut squash ravioli; 2 (6-oz) boneless, skinless chicken breasts; 1 Tbsp olive oil; 3 Tbsp butter; 1/2 lb asparagus, trimmed and cut into 1-inch pieces; 1 small shallot, chopped; 1/2 Tbsp chopped fresh sage; 2 Tbsp shredded Parmesan cheese

Butternut Squash Ravioli with Chicken and Sage

10m Prep, 20m Cook, 30m Total

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Ingredients

1 (9-oz) pkg refrigerated butternut squash ravioli
2 (6-oz) boneless, skinless chicken breasts
1 Tbsp olive oil
3 Tbsp butter
½ lb asparagus, trimmed and cut into 1-inch pieces
1 small shallot, chopped
½ Tbsp chopped fresh sage
2 Tbsp shredded Parmesan cheese

Instructions

Cook pasta according to package directions; drain, reserving ½ cup pasta water.
Meanwhile, season chicken with salt and pepper, if desired. Cook chicken in hot oil in a skillet over medium-high heat 4 minutes per side or until done; remove from skillet and thinly slice.
Melt butter in same skillet over medium heat. Add asparagus and shallot; cook 5 minutes or until butter is browned. Add pasta, chicken, and sage; toss. Sprinkle servings with cheese.

	Main	Total
Servings	3
Fat (g)	43	43
Sat. Fat (g)	23	23
Protein (g)	66	66
Carb (g)	53	53
Fiber (g)	8	8
T. Sugs (g)	13	13
A. Sugs (g)	5	5

Butternut Squash Ravioli with Chicken and Sage

Ingredients

Instructions

Nutritional Information

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