Creamy Sun-Dried Tomato Chicken Ravioli Recipe – Step by Step Guide:- This chicken ravioli with sun-dried tomato cream is a delightful and sumptuous dish that is perfect for special events or a supper at home with a cozy ambiance. It is best served with a warm and inviting atmosphere.
Creamy Sun-Dried Tomato Chicken Ravioli Recipe – Step by Step Guide
The tender ravioli is coated in the luxurious and aromatic sauce, which, when combined with the tender chicken and the savory sun-dried tomatoes, results in a feast that is certain to leave a lasting impression. This recipe is a good choice for cooks of all experience levels because of its straightforward nature and the fact that it can be prepared in a time frame of less than an hour.
Ingredients
- For the Ravioli:
- 1 pound store-bought or homemade chicken ravioli
- Salt, for boiling water
- For the Sauce:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup baby spinach
- Fresh basil, for garnish
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Instructions
Bring the water that has been salted to a boil in a big pot. Prepare the ravioli in accordance with the directions from the package. Drain, then set aside for later use. Prepare the olive oil by heating it in a large skillet over medium heat. Sprinkle some salt and pepper on the chicken that has been diced.
Put the chicken in the skillet and cook it for approximately five to seven minutes, or until it is browned and cooked all the way through. Put the chicken in a separate bowl after removing it from the skillet.
In the same skillet, add the garlic that has been minced and saute it for approximately a minute, or until it becomes fragrant. Continue to simmer for a further two minutes after adding the sun-dried tomatoes. After that, pour in the chicken broth and the heavy cream. In order to mix, stir.
The Parmesan cheese, Italian seasoning, and red pepper flakes (if used) should be added at this point. After the cheese has melted and the sauce has become smooth, stir the mixture.
Bring the chicken that has been cooked back into the skillet and continue to simmer for another five minutes, allowing the sauce to gradually thicken.
Baby spinach should be stirred in and cooked for about two minutes, or until it has wilted.
Bring together and serve:
After the ravioli have been cooked, add them to the skillet and give them a little spin so that the creamy sauce can coat them. In the event that you so wish, garnish with additional Parmesan cheese and fresh basil. Serve as soon as possible.
Nutrition
- Calories: 520
- Protein: 32 g
- Carbohydrates: 40 g
- Fat: 25 g
- Saturated Fat: 12 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 700 mg
FAQ
Q.1) Can I make this dish ahead of time?
Despite the fact that the sauce tastes best when it is fresh, you may prepare it in advance and keep it in the refrigerator for up to two days. Bring back to a simmer on the burner, and if it becomes too thick, add a dash of chicken broth during the process.
Q.2) Can I freeze this dish?
Because the sauce is made with cream, it is not recommended to freeze it because it has the potential to separate when it is thawed. You are able to freeze the chicken and sun-dried tomato mixture that has been cooked without adding the cream, and then add the cream while you are reheating the mixture.