CHICKEN ASPARAGUS RAVIOLI
Yield Portion Size
1/4 cup |
Wesson® Canola Fry Oil
|
2 ea |
Chicken breasts, cut into strips
|
2 tbsp |
Garlic, minced
|
1 tsp |
Black pepper
|
1 bunch |
Asparagus, 2-inch pieces cut on bias
|
1 ea |
Red onion, strips
|
2 ea |
Red bell peppers, sliced
|
2 ea |
Yellow bell peppers, sliced
|
1-1/2 cups | |
2 cups |
White wine
|
2 cups |
Heavy cream
|
1 cup |
Asiago cheese, shredded
|
1 tsp |
Salt
|
1 tbsp |
Paprika
|
72 oz |
Ravioli, cooked
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 206 mg | 21% |
Carbohydrate | 30 g | 10% |
Cholesterol | 58 mg | 19% |
Total Fat | 14 g | 22% |
Iron | 2 mg | 13% |
Potassium | 145 mg | 0% |
Calories | 307 kcal | 15% |
Sodium | 375 mg | 16% |
Protein | 11 g | 23% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 7 g | 36% |
Sugars | 3 g | 0% |
Dietary Fiber | 2 g | 6% |
Vitamin A | 1013 iu | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat Wesson® Canola Fry Oil in rondeau pan.
-
Step 2
Place chicken, garlic and black pepper into rondeau.
-
Step 3
When the chicken is cooked halfway, add asparagus.
-
Step 4
Add red onion, red bell peppers, yellow bell peppers and drained Angela Mia® Diced Tomatoes in Juice.
-
Step 5
As the vegetables soften, deglaze with wine and reduce.
-
Step 6
Add the cream and cheese, stir till the cheese has melted.
-
Step 7
Season with salt and paprika. Serve 4 oz. sauce over 3 oz. pasta.
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