MAISON DE KENNEDY
EST. 2025
Chicken, Mushroom & Spinach Ravioli Skillet
❤️❤️❤️❤️❤️
(5/5) Tested by Cass — 30 min · Serves 3
Ingredients
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Protein & Veg
1 lb Chicken Breast Strips
1 medium Onion — cut into chunks
2 cups White Mushrooms — sliced
2 cloves Garlic — minced
2 T Olive Oil
2 cups Baby Spinach
Pasta
1 bag Butternut Squash Ravioli — Rana or similar
Homemade Tomato Sauce
1 can (14 oz) Italian Crushed Tomatoes
2 cloves Garlic — minced
1 T Olive Oil
1 t Dried Basil
1/2 t Dried Oregano
Salt & Pepper
Pinch of Sugar — optional
Finish
6 T Parmesan — freshly grated
Method
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Make the sauce (if homemade):
Sauté garlic in olive oil 30 seconds. Add tomatoes, basil, oregano, salt, pepper. Simmer 10–15 minutes.
Cook the base:
Heat olive oil, add onion until lightly browned.
Add aromatics:
Garlic, stir 30 seconds.
Cook chicken:
Add strips until golden.
Add mushrooms:
Cook until softened.
Add sauce:
Pour in and simmer 10 minutes.
Add spinach:
Blanch into sauce until wilted.
Cook ravioli:
Boil separately per package. Fold gently into sauce.
Serve:
Plate with 2 T parmesan each.
Notes
Post-workout:
High protein and satisfying carbs.
Sodium:
Homemade sauce cuts sodium in half.
Ravioli:
Fresh ravioli cooks in 3–4 minutes — don't overcook.
Pairing:
Butternut squash ravioli adds sweetness that pairs perfectly.
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Ingredients
Method
Notes