Garlic Herb Chicken
over Ravioli with Heirloom Tomatoes and a Two Cheese Sauce
It doesn’t matter if you’re a novice cook or a master chef: anyone can make a special supper. Especially when you have some classic ingredients that can be made into a simple but delicious feast. This one features hearty chicken breasts that just need an easy sear in a pan, plus spinach and artichoke ravioli that cook super quickly. Afterward, all you have to do is set them out family style and let everyone dig in!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
10 ounce
Heirloom Grape Tomatoes
1 unit
Lemon
4 ounce
Fresh Mozzarella
(Contains Milk)
¼ ounce
Chives
½ cup
Panko Breadcrumbs
(Contains Wheat)
24 ounce
Chicken Breasts
4 tablespoon
Garlic Herb Butter
(Contains Milk)
6.75 ounce
Milk
(Contains Milk)
2 unit
Chicken Stock Concentrate
1 cup
Italian Cheese Blend
(Contains Milk)
18 ounce
Spinach and Artichoke Ravioli
(Contains Eggs, Milk, Wheat)
4 ounce
Peas
¼ ounce
Thyme
½ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and peel shallot, then thinly slice lengthwise. Halve tomatoes. Zest 1 TBSP zest from lemon, then halve. Tear mozzarella into small pieces or grate on large holes of a grater. Finely chop chives.
Put panko and a large drizzle of olive oil in a large pan. Place over medium-high heat. Toast, stirring, until deep golden, 3-5 minutes. Transfer to a small bowl. Wipe out pan. Heat a large drizzle of oil in same pan over medium-high heat. Pat chicken dry with a paper towel; season with salt and pepper.
Add chicken to same pan and cook until done, 5-8 minutes per side. Remove from pan and let rest on a plate. Set pan aside. Place shallot and 1 packet garlic herb butter in a second large pan. Heat over medium-high heat. Cook until softened, 2-3 minutes. Pour in milk and 1 stock concentrate. Bring to a simmer.
Whisk Italian and mozzarella cheeses into pan with milk. Stir in juice from one lemon half. Season with salt and pepper. Adjust heat to low. Meanwhile, add ravioli to pot of water, lower heat, and reduce to a simmer. Cook until al dente, 2-4 minutes. Reserve 1½ cups cooking water, then drain. Stir ravioli, tomatoes, peas, and ¾ cup cooking water into sauce in pan. Simmer until just thickened, 1-2 minutes. Season with salt and pepper.
Add more cooking water as needed to loosen pasta sauce. Set aside. Place thyme sprigs, ½ cup water, and remaining stock concentrate in pan used for chicken and bring to a simmer over medium-high heat. Pour in any juices released by chicken. Let reduce slightly, 1-2 minutes. Reduce heat to low and stir in remaining garlic herb butter and juice from other lemon half. Season with salt and pepper. Discard thyme sprigs.
Thinly slice chicken on a slight diagonal and arrange on a serving platter. Spoon pan sauce over chicken; sprinkle with half the chives. Arrange pasta on another platter and sprinkle with panko, Parmesan, lemon zest, remaining chives, and chili flakes to taste (or serve on the side). Serve family style.
