Garlicky Chicken with Burrata & Mushroom Ravioli
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Garlicky Chicken with Burrata & Mushroom Ravioli

Garlicky Chicken with Burrata & Mushroom Ravioli

Elevated Dinners, Impressively Easy

Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory, earthy mushrooms (and when they take just 15 minutes to make!). Toss those ravioli in a delicious cream sauce bright with fresh lemon, then add tender, sweet peas and top with a garlicky perfectly seared chicken cutlet. Shower with burrata (creamy, fresh mozzarella), drizzle with olive oil, and a final sprinkle of lemon zest, and oh—what’s that thumping sound? Ah yes, it’s the beating of our pasta-loving hearts!

Tags:
New
Easy Cleanup
Easy Prep
Quick
Allergens:
Eggs
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

9 ounce

Mushroom Ravioli

(Contains Eggs, Milk, Wheat)

4 ounce

Peas

1 unit

Lemon

4 ounce

Cream Sauce Base

(Contains Milk)

4 ounce

Burrata

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories900 kcal
Fat50 g
Saturated Fat24 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber7 g
Protein55 g
Cholesterol260 mg
Sodium990 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

Small pot
Paper Towel
Large Pan
Strainer
Zester

Instructions

Sizzle
1

• Wash and dry produce. • Bring a small pot (medium pot for 4) of salted water to a boil. • Pat chicken* dry; season all over with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. TIP: While chicken cooks, move on to the next step!

Boil
2

• Once water is boiling, add ravioli to pot; cook for 1 minute. • When ravioli has cooked 1 minute, stir in peas. Cook, stirring occasionally, until ravioli are tender and floating to the top, 2-3 minutes more. Reserve ½ cup pasta cooking water, then drain. Return ravioli and peas to pot. • While ravioli and peas cook, zest and quarter lemon.

Stir
3

• Return pot with ravioli and peas to stovetop over low heat. Gently stir in cream sauce base and juice from half the lemon (whole lemon for 4). Season with pepper. • Cook, stirring occasionally, until ravioli are coated in a creamy sauce, 2-4 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.

Serve
4

• Dice burrata into pieces; sprinkle over chicken and ravioli and peas. • Top each serving with a drizzle of olive oil; garnish with lemon zest and season with salt and pepper. Serve.

Chicken is fully cooked when internal temperature reaches 165°.