Garlicky Chicken

Name: Garlicky Chicken with Burrata & Mushroom Ravioli Elevated Dinners, Impressively Easy
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 oz Chicken Cutlets; 1 tsp Garlic Powder; 9 oz Mushroom; 4 oz Frozen Peas; 1 Lemon; 4 oz Cream Sauce Base; 4 oz Burrata; 2 tsp Olive Oil; 1 tsp Cooking Oil; Salt; Black Pepper

with Burrata & Mushroom Ravioli Elevated Dinners, Impressively Easy

By Recipe0 System

Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory, earthy mushrooms (and when they take just 15 minutes to make!). Toss those ravioli in a delicious cream sauce bright with fresh lemon, then add tender, sweet peas and top with a garlicky perfectly seared chicken cutlet. Shower with burrata (creamy, fresh mozzarella), drizzle with olive oil, and a final sprinkle of lemon zest, and oh—what’s that thumping sound? Ah yes, it’s the beating of our pasta-loving hearts!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Cutlets
1 tsp Garlic Powder
9 oz Mushroom
4 oz Frozen Peas
1 Lemon
4 oz Cream Sauce Base
4 oz Burrata
2 tsp Olive Oil
1 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Bring a small pot (medium pot for 4) of salted water to a boil.

Pat chicken* dry; season all over with garlic powder, salt, and pepper.

Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate to rest. TIP: While chicken cooks, move on to the next step!
2

Once water is boiling, add ravioli to pot; cook for 1 minute.

When ravioli has cooked 1 minute, stir in peas. Cook, stirring occasionally, until ravioli are tender and floating to the top, 2-3 minutes more. Reserve ½ cup pasta cooking water, then drain. Return ravioli and peas to pot.

While ravioli and peas cook, zest and quarter lemon.
3

Return pot with ravioli and peas to stovetop over low heat. Gently stir in cream sauce base and juice from half the lemon (whole lemon for 4). Season with pepper.

Cook, stirring occasionally, until ravioli are coated in a creamy sauce, 2-4 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.
4

Dice burrata into pieces; sprinkle over chicken and ravioli and peas.

Top each serving with a drizzle of olive oil; garnish with lemon zest and season with salt and pepper. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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