Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 teaspoons dried Italian herbs
- 12 oz cheese ravioli (fresh or frozen)
- ½ cup freshly grated Parmesan cheese
- Olive oil
- Salt and pepper
Instructions
- Prepare the ingredients by chopping garlic and cooking ravioli according to package instructions until al dente.
- In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, searing for about 5-7 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic until fragrant (about 1 minute). Add heavy cream and chicken broth; stir to combine and bring to a simmer.
- Stir in dried Italian herbs and Parmesan cheese until melted smoothly into the sauce.
- Return the chicken to the skillet, spooning sauce over them, and simmer on low for about five minutes until heated through.
- Serve hot over the cooked ravioli, garnished with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
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