MUSHROOM RAVIOLI & CHICKEN PICCATA
This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too.MAKES 4 SERVING/ TOTAL TIME 20 MINUTES
2 packages frozen or refrigerated mushroom ravioli
1 tablespoon olive oil
1 tablespoon unsalted butter
1 package sliced mushrooms
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
3 tablespoons lemon juice
2 tablespoons capers
12 ounces cooked chicken breast, sliced
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
Heat oil and butter in a large nonstick skillet over medium heat. Add mushrooms; cook until brown, 4 to 5 minutes. Season with salt and pepper.
Stir in garlic and crushed red pepper, if using; cook for 1 minute, stirring constantly.
Add broth; stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Add lemon juice and capers; bring the mixture to a simmer..
Add chicken; continue to simmer until the chicken is heated through. Fold in the cooked ravioli, parsley and Parmesan. Serve with lemon wedges.
5.5g saturated fat,