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Publix Aprons

Chicken Pesto Ravioli with Blueberries and Goat Cheese

Chicken Pesto Ravioli with Blueberries and Goat Cheese
Total Time:
20 minutes


4 chicken breast cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 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
1/2 cup basil pesto
1/2 cup crumbled goat cheese
1/2 cup walnut pieces
1 cup fresh blueberries


  1. 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).
  2. 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.
  3. 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
2015 Aprons Recipe Contest

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Nutritional Information

CALORIES (per 1/4 recipe) 790kcal; FAT 41g; SAT FAT 9g; TRANS FAT 0g; CHOL 90mg; SODIUM 1030mg; CARB 59g; FIBER 5g; SUGARS 10g; PROTEIN 42g; VIT A 10%; VIT C 10%; CALC 20%; IRON 30%

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