Balsamic Chicken and Mushroom Ravioli
Ingredients
- 1 (10-oz) pkg refrigerated four-cheese ravioli
- ¾ lb boneless, skinless chicken breasts, cubed
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil, divided
- 1 cup sliced baby portobello mushrooms
- 2 cloves garlic, minced
- 1 shallot, sliced
- 2 Tbsp chopped fresh thyme
- 1½ Tbsp balsamic vinegar
Instructions
- Cook pasta according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook in ½ Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes or until beginning to brown.
- Add mushrooms, garlic, shallot, and thyme; cook 8 to 10 minutes or until browned and tender and chicken is done.
- Add vinegar and 1 Tbsp oil, stirring to coat.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
517
|
517
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 39 | 39 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 720 | 720 |
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