Spinach Ricotta Ravioli with Chicken
with Zucchini Ribbons, Tomato & Creamy Lemon Sauce
Spinach Ricotta Ravioli with Chicken
Tender ravioli and chicken come together with zucchini ribbons, juicy tomato, and a creamy lemon sauce for a bright, comforting pasta dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Breast Strips
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 3 tablespoon Sour Cream
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Tomato
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time15m
Calories750
Protein48g
Carbs61g
Fat39g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuick
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
To make it meat-free, replace the chicken with more ravioli or extra vegetables and keep the rest as is. For dairy-free, swap the ricotta pasta, sour cream and cheese for suitable plant-based versions; for gluten-free, use gluten-free filled pasta.
What to serve with it
Serve with a crisp green salad or garlicky roasted vegetables to balance the rich sauce. Warm bread is also a good fit for soaking up any extra lemony cream sauce.
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