-- Prepare ravioli and begin to boil - 10 minutes
-- Prepare fruit salad and chill - 10 minutes
-- Complete ravioli and serve - 5 minutes
Chicken Ravioli Florentine
2-3 green onions, finely chopped
1 1/2 cups water
1 (9-oz) package fresh four-cheese ravioli
4 oz pre-sliced fresh mushrooms
2 tablespoons butter
1 (9-oz) package cooked chicken strips
2 cups fresh spinach (1/2 bag)
1 tablespoon basil pesto
2 tablespoons shredded Parmesan cheese, optional
-- Chop green onions (1/4 cup).
1. Combine water, ravioli, mushrooms, and butter in large saucepan, then cover; bring to boil on high. When boiling, remove lid and reduce heat to medium-high; cook and stir 8-10 minutes or until most of liquid is absorbed.
2. Stir in onions, chicken, spinach, and pesto; cook and stir 2-3 minutes or until spinach is tender. Sprinkle with cheese and serve.
3 oz frozen limeade concentrate (1/2 can)
1/4 cup honey
1/2 teaspoon poppy seeds
1 3/4 lb Produce fresh cut fruit (melons, pineapple, strawberries)
-- Place limeade in salad bowl to thaw.
1. Whisk in honey and poppy seeds.
2. Add fruit; toss to coat. Chill until ready to serve.
-- Complete your meal with sliced tomatoes and multi-grain bread.
-- Prepared basil pesto is a great time-saver in today’s time-stressed kitchens. Stir a little into mayonnaise for a delicious sandwich spread or stir into a jar of pasta sauce to add flavor.