Grilled Chicken with Creamy Wild Mushroom Ravioli

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Spring 2015

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Grilled Chicken with Creamy Wild Mushroom Ravioli

Grilled Chicken with Creamy Wild Mushroom Ravioli
2 Raley's boneless, skinless chicken breasts
1¼ tsp. Italian herb seasoning, divided
1/2 tsp. garlic salt
6 portabellini mushrooms sliced into 1/4-inch thick slices
1 (10- oz.) container refrigerated light Alfredo sauce
1 tbsp. minced oil-packed sun-dried tomatoes
2 tbsp. grated Parmesan cheese
1 (9- oz.) package Three Bridges Wild Mushroom Ravioli

Prep: 20 minutes, Cook: 30 minutes, Serves: 2 (recipe can be doubled)

1. Season chicken breasts with Italian seasoning and garlic salt. Grill over medium-high heat for 5 to 7 minutes on each side or until cooked through.

2. Grill mushroom slices, for about 2 minutes on each side.

3. Place Alfredo sauce in a medium pan with tomatoes and seasoning packet from ravioli; simmer for 5 minutes.

4. Cook pasta according to package directions; drain and toss with cream sauce. Place on 2 plates and top with grilled chicken and mushrooms.

Nutritional Information:
781 calories, 63 g protein, 31 g total fat (18 g sat.), 58 g carbohydrate, 3 g fiber, 5 g sugar, 208 mg cholesterol, 1569 mg sodium, 20 points


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