Mushroom Ravioli & Chicken Piccata

Mushroom Ravioli & Chicken Piccata

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From: EatingWell.com, June 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 (8 ounce) packages frozen or refrigerated mushroom ravioli
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 (12 ounce) package sliced mushrooms
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper (optional)
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons lemon juice
  • 2 tablespoons capers
  • 12 ounces cooked chicken breast, sliced
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • Lemon wedges

Preparation

  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
  2. 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.
  3. Stir in garlic and crushed red pepper, if using; cook for 1 minute, stirring constantly.
  4. 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.
  5. Add chicken; continue to simmer until the chicken is heated through. Fold in the cooked ravioli, parsley and Parmesan. Serve with lemon wedges.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 447 calories; 14 g fat(5 g sat); 3 g fiber; 43 g carbohydrates; 39 g protein; 28 mcg folate; 99 mg cholesterol; 3 g sugars; 0 g added sugars; 478 IU vitamin A; 17 mg vitamin C; 149 mg calcium; 4 mg iron; 756 mg sodium; 586 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 lean protein, 2½ starch, 1 fat, 1 medium-fat protein, ½ vegetable

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