Butternut Squash Ravioli with Chicken and Sage
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (9-oz) pkg refrigerated butternut squash ravioli
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp butter
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 shallot, chopped
- 1½ Tbsp chopped fresh sage
- ½ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, season chicken with salt and pepper, if desired. Cook chicken in hot oil in a large 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
690
|
690
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 63 | 63 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 656 | 656 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 3 | 3 |
30 Minute Meals Meal Plan
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