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
- Salt
- Black pepper
- ½ Shallot diced
- 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 on both sides with salt and black pepper. Drizzle with olive oil.
- Grill the chicken until cooked through (Cook to an internal temperature of 160°F (71°C)). Remove from heat and let rest before slicing or dicing.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium-high heat. When hot, add mushrooms and season with salt and pepper. Sauté until golden.
- Add the diced shallot and cook until fragrant. Lower the heat to medium. Add butter, chopped garlic, thyme, and sage. Stir occasionally until garlic is golden and aromatic.
- Add balsamic vinegar and, if needed, a splash of the reserved pasta water to adjust moisture. Remove from heat.
- In a separate pan, melt butter over medium heat. Sauté green peas for 2–3 minutes until heated through. Season with salt and pepper. Remove from heat.
- In a pitcher or glass, mix pineapple juice and sparkling water. Serve over ice if desired.
- Serve the cheese ravioli topped with the mushroom sauce and slices of grilled chicken. Enjoy with sautéed peas and a pineapple spritzer.
Nutrition
Calories: 832kcal | Carbohydrates: 90g | Protein: 43g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2025mg | Potassium: 1065mg | Fiber: 9g | Sugar: 28g | Vitamin A: 1081IU | Vitamin C: 52mg | Calcium: 123mg | 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
- Salt
- Black pepper
- ½ Shallot diced
- 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 on both sides with salt and black pepper. Drizzle with olive oil.
- Grill the chicken until cooked through (Cook to an internal temperature of 160°F (71°C)). Remove from heat and let rest before slicing or dicing.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium-high heat. When hot, add mushrooms and season with salt and pepper. Sauté until golden.
- Add the diced shallot and cook until fragrant. Lower the heat to medium. Add butter, chopped garlic, thyme, and sage. Stir occasionally until garlic is golden and aromatic.
- Add balsamic vinegar and, if needed, a splash of the reserved pasta water to adjust moisture. Remove from heat.
- In a separate pan, melt butter over medium heat. Sauté green peas for 2–3 minutes until heated through. Season with salt and pepper. Remove from heat.
- In a pitcher or glass, mix pineapple juice and sparkling water. Serve over ice if desired.
- Serve the cheese ravioli topped with the mushroom sauce and slices of grilled chicken. Enjoy with sautéed peas and a pineapple spritzer.
Nutrition
Calories: 832kcalCarbohydrates: 90gProtein: 43gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 155mgSodium: 2025mgPotassium: 1065mgFiber: 9gSugar: 28gVitamin A: 1081IUVitamin C: 52mgCalcium: 123mgIron: 15mg
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