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Garlic Herb Chicken

Garlic Herb Chicken

over Ravioli with Heirloom Tomatoes and a Two Cheese Sauce

Gourmet
Rated 2.5 / 4
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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!

Tags:Nut freeSpicy
Allergens:MilkWheatEggs
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

1 unit

Shallot

10 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

4 ounce

Fresh Mozzarella

(ContainsMilk)

¼ ounce

Chives

½ cup

Panko Breadcrumbs

(ContainsWheat)

24 ounce

Chicken Breasts

4 tablespoon

Garlic Herb Butter

(ContainsMilk)

6.75 ounce

Milk

(ContainsMilk)

2 unit

Chicken Stock Concentrate

1 cup

Italian Cheese Blend

(ContainsMilk)

18 ounce

Spinach and Artichoke Ravioli

(ContainsMilk, Wheat, Eggs)

4 ounce

Peas

¼ ounce

Thyme

½ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat52 g
Saturated Fat29 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber6 g
Protein73 g
Cholesterol275 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Grater
Large Pot
Zester
Large Pan
Paper Towel
Small Bowl
Strainer
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.