Red Pepper-Basil Raviolettis

Red Pepper-Basil Raviolettis

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From: Diabetic Living Magazine

Ready in under 30 minutes, this weeknight meal will be a new family favorite.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (9 ounce) package refrigerated cheese mini ravioli
  • 1 medium red sweet pepper, chopped
  • 1 cup chopped cooked chicken breast
  • ¾ cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Cook pasta in a large saucepan according to package directions, omitting any salt or fat; add the chopped red sweet pepper the last 1 minute of cooking time.
  2. Place the chicken in a colander, drain pasta over the chicken mixture in colander, gently shake off excess water, reserving 2 tablespoons of the pasta water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil, toss gently. Sprinkle with the salt and pepper and top with the parmesan cheese.
  • Tip: For extra heat, add ⅛ to ¼ teaspoon crushed red pepper.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 310 calories; 12 g fat(5 g sat); 3 g fiber; 30 g carbohydrates; 21 g protein; 21 mcg folate; 68 mg cholesterol; 3 g sugars; 1,369 IU vitamin A; 39 mg vitamin C; 141 mg calcium; 2 mg iron; 545 mg sodium; 181 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 starch, 1½ fat

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