MAISON DE KENNEDY

Chicken, Mushroom & Spinach Ravioli Skillet

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 30 min · Serves 3

Ingredients

• 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

1. Make the sauce (if homemade): Sauté garlic in olive oil 30 seconds. Add tomatoes, basil, oregano, salt, pepper. Simmer 10–15 minutes.
2. Cook the base: Heat olive oil, add onion until lightly browned.
3. Add aromatics: Garlic, stir 30 seconds.
4. Cook chicken: Add strips until golden.
5. Add mushrooms: Cook until softened.
6. Add sauce: Pour in and simmer 10 minutes.
7. Add spinach: Blanch into sauce until wilted.
8. Cook ravioli: Boil separately per package. Fold gently into sauce.
9. 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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