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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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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.
- 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
