CHICKEN ASPARAGUS RAVIOLI

CHICKEN ASPARAGUS RAVIOLI
CHICKEN ASPARAGUS RAVIOLI

Yield Portion Size

24 portions (3 oz. pasta with 4 oz. sauce)
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
View Nutrition Information

Directions

  1. Step 1

    Heat Wesson® Canola Fry Oil in rondeau pan.

  2. Step 2

    Place chicken, garlic and black pepper into rondeau.

  3. Step 3

    When the chicken is cooked halfway, add asparagus.

  4. Step 4

    Add red onion, red bell peppers, yellow bell peppers and drained Angela Mia® Diced Tomatoes in Juice.

  5. Step 5

    As the vegetables soften, deglaze with wine and reduce.

  6. Step 6

    Add the cream and cheese, stir till the cheese has melted.

  7. Step 7

    Season with salt and paprika. Serve 4 oz. sauce over 3 oz. pasta.

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