CHICKEN ASPARAGUS RAVIOLI

Angela Mia

Yield: 24 portions
Portion Size: 3 oz. pasta with 4 oz. sauce
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Ingredients:SKU:Measure:
Wesson® Canola Fry Oil27000 726351/4 cup
Chicken breasts, cut into strips 2 ea
Garlic, minced 2 tbsp
Black pepper 1 tsp
Asparagus, 2-inch pieces cut on bias 1 bunch
Red onion, strips 1 ea
Red bell peppers, sliced 2 ea
Yellow bell peppers, sliced 2 ea
Angela Mia® Diced Tomatoes in Juice, drained27000 378541-1/2 cups
White wine 2 cups
Heavy cream 2 cups
Asiago cheese, shredded 1 cup
Salt 1 tsp
Paprika 1 tbsp
Ravioli, cooked 72 oz

Preparation:

  1. Heat Wesson® Canola Fry Oil in rondeau pan.
  2. Place chicken, garlic and black pepper into rondeau.
  3. When the chicken is cooked halfway, add asparagus.
  4. Add red onion, red bell peppers, yellow bell peppers and drained Angela Mia® Diced Tomatoes in Juice.
  5. As the vegetables soften, deglaze with wine and reduce.
  6. Add the cream and cheese, stir till the cheese has melted.
  7. Season with salt and paprika. Serve 4 oz. sauce over 3 oz. pasta.
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Nutrition Facts
Serving Size 2 slices
Servings Per Recipe 24 portions
Amount per Serving
Calories
307
% Daily Value*
Total fat
22%
14 g
Saturated fat
36%
7 g
Cholesterol
19%
58 MG
Sodium
16%
375 MG
Carbohydrate
10%
30 g
Dietary fiber
6%
2 g
Sugars
0%
3 g
Protein
23%
11 g
Vitamin A
20%
• Vitamin C
80%
Calcium
21%
• Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet