Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (9 ounce) package honey roasted pumpkin ravioli 2 tablespoons butter 1 pound chicken tenderloins, tendons removed salt and ground black pepper to taste 1 clove garlic, minced 2 teaspoons minced fresh sage ¼ cup milk ¼ cup heavy cream ⅛ cup fresh pumpkin puree
Nutrition Info
- 359 caloriescarbohydrate: 22.1 gcholesterol: 118.4 mgfat: 16 gfiber: 1.5 gprotein: 30.4 gsaturatedFat: 8.8 gservingSize: -sodium: 210.8 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce
Directions
-
Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet, toss to coat.