Creamy Chicken Shiitake Pasta
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1/4 cup fresh basil, coarsely chopped
1 cup shiitake mushrooms
8 oz frozen pesto and cheese-filled ravioli
2 chicken cutlets (1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, divided
1 teaspoon canola oil
1 cup reduced-fat milk
1/2 cup chive and onion cream cheese spread
1/2 cup shredded Parmesan cheese
1 cup fresh baby spinach leaves
1. Cook ravioli following package instructions.
2. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken with salt and 1/4 teaspoon pepper. Place oil in pan, then add chicken; cook 2-3 minutes on each side or until 165°F. Remove chicken from pan.
3. Reduce heat to medium. Whisk milk and cheese spread until smooth; add to pan. Stir in Parmesan cheese until cheese melts.
4. Stir in spinach, mushrooms, ravioli, and 1/4 teaspoon pepper; cook 2-3 minutes or until spinach wilts and sauce is blended. Slice chicken and arrange over ravioli; sprinkle with basil and serve.
CALORIES (per 1/4 recipe) 360kcal; FAT 15g; CHOL 70mg; SODIUM 680mg; CARB 30g; FIBER 2g; PROTEIN 26g; VIT A 30%; VIT C 6%; CALC 35%; IRON 15%