Chef's Pick
13 min.
980 cal.
2 serv.
No Heat
Cook time: 13 minutes
Boil a large pot of salted water, add ravioli + cook 3-4 min until ravioli float + are al dente, then drain + return to pot
Heat 1 tbsp oil in skillet over med-high; pat chicken dry, season with salt/pep + cook 4-6 min per side until fully cooked, no pinkness remains; slice into bite-size pieces
Add sauce + ½ container of ricotta to pot with other ingredients; stir on low heat 1-3 min then divide between plates
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
980
60g
77
Saturated Fat
24g
120%
Trans Fat
0g
245mg
82%
1630mg
71%
42g
16%
Dietary Fiber
5g
18%
Total Sugars
4g
Included 0g added sugars
0%
68g
0%
34%
18%
5%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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