Chicken Asparagus Ravioli
Featuring Wesson® and Angela Mia®
Yield: 24 portions
Portion Size: 2 slices each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Wesson® Canola Oil | 27000 72635 | ¼ cups |
| Chicken Breasts (cut into strips) | 2 each | |
| Garlic | 2 tablespoons | |
| Black pepper | 1 teaspoon | |
| Asparagus (2 inch pieces cut on bias) | 1 bunch | |
| Red Onion (strips) | 1 each | |
| Red Bell Peppers (sliced) | 2 each | |
| Yellow Bell Peppers (sliced) | 2 each | |
| Angela Mia® Diced Tomatoes in Juice, drained | 27000 37854 | 1½ cups |
| White Wine | 2 cups | |
| Heavy Cream | 2 cups | |
| Asiago Cheese, shredded | 1 cup | |
| Salt | 1 teaspoon | |
| Paprika | 1 tablespoon | |
| Ravioli (cooked) | 72 oz |
Preparation:
- Heat Wesson® oil in rondeau pan.
- Place chicken, garlic, and black pepper into rondeau.
- When the chicken is cooked halfway, add asparagus.
- Add red onion, red bell peppers, yellow bell peppers, and Angela Mia® tomatoes.
- As the vegetables soften, deglaze with wine, and reduce.
- Add the cream and cheese, stir till the cheese has melted.
- Season with salt and paprika. Serve 4 oz. sauce over 3 oz. pasta.
