Ingredients
• 8 oz cheese ravioli (or spinach, mushroom, or gluten-free)
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breasts or thighs, sliced into strips
• Salt & black pepper to taste
• 1 cup sliced mushrooms (cremini or white)
• 2 cloves garlic, minced
• ½ cup dry white wine (optional, or sub with chicken broth)
• ½ cup heavy cream or full-fat coconut milk
• ⅓ cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1 tsp Italian seasoning
• ½ cup grated Parmesan cheese (plus extra for serving)
• Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat, warm olive oil. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, add mushrooms and sauté 5–6 minutes until tender and golden. Add garlic and cook 30 seconds more.
- Pour in white wine (if using) and simmer 1–2 minutes to deglaze the pan.
- Reduce heat to low. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan. Mix until smooth and creamy.
- Return chicken to the pan. Toss gently to coat and warm through (1–2 minutes).
- Serve hot over ravioli, garnished with fresh basil and extra Parmesan.
✨ Perfect for date night or when you want to impress!
💡 Make it heartier: Add spinach or artichoke hearts.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 480 per serving , Net Carbs: 32g , Fats: 22g , Protein: 32g