Balsamic Mushroom Ravioli, Grilled Chicken, Peas, Cucumber Water
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Calories: 618kcal
Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Herby Buttered Balsamic Mushroom Ravioli
- 6 oz Cheese ravioli about 5–7 depending on size
- 1 tsp Extra-virgin olive oil
- ½ Shallot diced
- 4 oz Mushrooms sliced
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Extra-virgin olive oil
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Cucumber Water
- 16 oz Water
- 8 slices Cucumber
- Ice cubes optional
Instructions
- Prepare the Cucumber Water: place the cucumber slices in a pitcher with water. Let infuse in the refrigerator.
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ½ cup pasta water. Drain.
- Make the Mushroom Sauce: Heat olive oil in a skillet over high heat. Add shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and continue cooking 3–5 more minutes until caramelized.
- Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook, stirring occasionally, for about 2 - 3 minutes until garlic is fragrant.
- Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat.
- Cook the Peas: Heat the oil in a pan over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.
- Plate the ravioli with mushroom sauce and grilled chicken over top. Serve with peas and cucumber water over ice if desired.
Nutrition
Calories: 618kcal | Carbohydrates: 54g | Protein: 43g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 725mg | Potassium: 888mg | Fiber: 8g | Sugar: 10g | Vitamin A: 879IU | Vitamin C: 37mg | Calcium: 88mg | Iron: 12mg
Balsamic Mushroom Ravioli, Grilled Chicken, Peas, Cucumber Water
Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Herby Buttered Balsamic Mushroom Ravioli
- 6 oz Cheese ravioli about 5–7 depending on size
- 1 tsp Extra-virgin olive oil
- ½ Shallot diced
- 4 oz Mushrooms sliced
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Extra-virgin olive oil
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Cucumber Water
- 16 oz Water
- 8 slices Cucumber
- Ice cubes optional
Instructions
- Prepare the Cucumber Water: place the cucumber slices in a pitcher with water. Let infuse in the refrigerator.
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ½ cup pasta water. Drain.
- Make the Mushroom Sauce: Heat olive oil in a skillet over high heat. Add shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and continue cooking 3–5 more minutes until caramelized.
- Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook, stirring occasionally, for about 2 - 3 minutes until garlic is fragrant.
- Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat.
- Cook the Peas: Heat the oil in a pan over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.
- Plate the ravioli with mushroom sauce and grilled chicken over top. Serve with peas and cucumber water over ice if desired.
Nutrition
Calories: 618kcalCarbohydrates: 54gProtein: 43gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 134mgSodium: 725mgPotassium: 888mgFiber: 8gSugar: 10gVitamin A: 879IUVitamin C: 37mgCalcium: 88mgIron: 12mg
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