Cheesy Chicken Pancetta Ravioli

Topped with crispy pancetta and rich in protein, this quick dinner is sure to be a new favorite!

Ingredients

  • 2oz diced pancetta
  • 1lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 8oz mushrooms
  • 3 garlic cloves, thinly sliced
  • 5oz fresh baby spinach
  • 8.8oz ravioli
  • 1 tbsp butter
  • 1/2 cup grated parmesan, plus more for garnish
  • Recipe

    Bring a large pot of salted water to a boil. Turn a skillet on medium-high heat and add pancetta. Crumble and cook until crispy, then remove from the pan. Add sliced chicken, season lightly with salt and pepper. Once cooked through to an internal temperature of 165°F, remove from the pan. To the pan, add mushrooms and 1/4 cup of the boiling salt water. Cook until the mushrooms are tender, about 6-8 minutes. Add sliced garlic, and cook an additional minute. Consecutively, add the ravioli to the boiling water and the spinach to the skillet. Cook both for 3 minutes. Once the spinach has wilted, season with salt and pepper. Transfer the al dente ravioli to the skillet. Pour into the skillet 1/4 cup of the pasta water, butter and grated parmesan. Stir until blended well, then return the chicken to the skillet. Plate and garnish with additional parmesan cheese and cooked pancetta.

    Approximate Nutrition Information for 1/3 dish: 600 calories, 36g fat, 24g carbs, 45g protein

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    Topped with crispy pancetta and rich in protein, this quick dinner is sure to be a new favorite!