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Recipes
Skillet Creamy Red Pepper Chicken and Ravioli
4 servings
35 minutes total

Ingredients

  • 1 (16 oz) jar roasted red peppers
  • ¼ cup olive oil
  • 4 fresh Parmesan chicken cutlets (about 1 ½ lb)
  • 1 cup reduced-sodium chicken broth (or stock)
  • ½ cup Alfredo sauce
  • ½ teaspoon kosher salt
  • 1 teaspoon everything Italian seasoning
  • 1 package fresh spinach and cheese ravioli (9–10 oz)
  • 0.5 oz fresh basil
  • 1 ½ cups shredded mozzarella cheese

Steps

    1. Drain red peppers and place in food processor bowl; process until smooth. Preheat large, deep sauté pan on medium-high 2–3 minutes. Place oil in pan; add chicken and cook 3–4 minutes on each side until well browned. Remove chicken and cover to keep warm.
    2. Reduce heat to medium. Add broth, red pepper puree, Alfredo sauce, salt, and everything seasoning. Bring to a simmer, then add ravioli and cook 4 minutes, stirring occasionally. Tear basil into small pieces (¼ cup).
    3. Nestle chicken into pan. Cover and cook 3–4 more minutes, stirring occasionally, until ravioli are tender, sauce has thickened, and chicken is 165°F. Remove pan from heat. Top evenly with mozzarella and basil; cover and let cheese melt. Serve.

Amount per ¼ recipe serving: Calories 730, Total Fat 44g, Sat Fat 19g, Trans Fat 0g, Chol 160mg, Sodium 1570mg, Total Carb 35g, Fiber 1g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 48g, Vitamin D 0%, Calc 45%, Iron 15%, Potassium 2%