Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Mushroom Ravioli
- 8 oz Cheese ravioli about 5 - 7 depending on size
- 1 tsp Extra-virgin olive oil
- 4 oz Mushrooms sliced
- ½ Shallot diced
- Salt
- Black pepper
- 2 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme leaves
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Butter
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Pineapple Spritzer
- 12 oz Pineapple juice
- 12 oz Sparkling water
Instructions
- Preheat a grill or grill pan over medium heat.
- Season the chicken breast with salt and pepper on both sides and drizzle with oil.
- Grill the chicken on each side to an internal temperature of 160°F (71°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing or dicing.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
- Heat the olive oil in a large skillet over medium high heat. Once the oil shimmers, add the mushrooms and season with salt and pepper. Saute until they turn golden. Add the shallots, saute until they become fragrant. Lower the heat to medium, then add the butter, garlic, thyme, and sage. Cook, stirring occasionally, until the garlic is golden and fragrant.
- Add the balsamic and a splash of the pasta cooking water in small increments if needed for moisture. Remove from the heat.
- In a pan, melt the butter over medium heat. Saute the peas until hot, 2 - 3 minutes Season with salt and pepper to taste. Remove from heat.
- Mix the ingredients for the spritzer. Serve over ice if desired.
- Serve the ravioli with mushroom sauce and grilled chicken. Enjoy with peas and pineapple spritzer.
Nutrition
Calories: 850kcal | Carbohydrates: 87g | Protein: 48g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 988mg | Potassium: 1077mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1105IU | Vitamin C: 53mg | Calcium: 116mg | Iron: 15mg
Balsamic Mushroom Ravioli
Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Mushroom Ravioli
- 8 oz Cheese ravioli about 5 - 7 depending on size
- 1 tsp Extra-virgin olive oil
- 4 oz Mushrooms sliced
- ½ Shallot diced
- Salt
- Black pepper
- 2 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme leaves
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Butter
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Pineapple Spritzer
- 12 oz Pineapple juice
- 12 oz Sparkling water
Instructions
- Preheat a grill or grill pan over medium heat.
- Season the chicken breast with salt and pepper on both sides and drizzle with oil.
- Grill the chicken on each side to an internal temperature of 160°F (71°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing or dicing.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
- Heat the olive oil in a large skillet over medium high heat. Once the oil shimmers, add the mushrooms and season with salt and pepper. Saute until they turn golden. Add the shallots, saute until they become fragrant. Lower the heat to medium, then add the butter, garlic, thyme, and sage. Cook, stirring occasionally, until the garlic is golden and fragrant.
- Add the balsamic and a splash of the pasta cooking water in small increments if needed for moisture. Remove from the heat.
- In a pan, melt the butter over medium heat. Saute the peas until hot, 2 - 3 minutes Season with salt and pepper to taste. Remove from heat.
- Mix the ingredients for the spritzer. Serve over ice if desired.
- Serve the ravioli with mushroom sauce and grilled chicken. Enjoy with peas and pineapple spritzer.
Nutrition
Calories: 850kcalCarbohydrates: 87gProtein: 48gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 169mgSodium: 988mgPotassium: 1077mgFiber: 9gSugar: 27gVitamin A: 1105IUVitamin C: 53mgCalcium: 116mgIron: 15mg
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