This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner. Source: EatingWell.com, June 2019

Carolyn A. Hodges, R.D.
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Ingredients

Directions

  • Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

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  • Heat oil and butter in a large nonstick skillet over medium heat. Add mushrooms; cook until brown, 4 to 5 minutes. Season with salt and pepper.

  • Stir in garlic and crushed red pepper, if using; cook for 1 minute, stirring constantly.

  • Add broth; stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add lemon juice and capers; bring the mixture to a simmer.

  • Add chicken; continue to simmer until the chicken is heated through. Fold in the cooked ravioli, parsley and Parmesan. Serve with lemon wedges.

Nutrition Facts

447 calories; 13.7 g total fat; 5.5 g saturated fat; 99 mg cholesterol; 756 mg sodium. 586 mg potassium; 43.2 g carbohydrates; 3.2 g fiber; 3 g sugar; 38.6 g protein; 478 IU vitamin a iu; 17 mg vitamin c; 28 mcg folate; 149 mg calcium; 4 mg iron; 39 mg magnesium;

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