Tuscan Chicken Ravioli Bake

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    45 min.
  • Serves
    Serves:
    6

Packed with bright Italian flavors, this rich and creamy pasta bake makes a delicious dish for weeknight dinners or easy entertaining.

Recipe tags: chicken base, easy difficulty, holiday, chicken

Ingredients

Quantity Ingredient
1 lb mini cheese ravioli
3 Tbsp Better Than Bouillon® Roasted Chicken Base
6 boneless skinless chicken breasts (about 1.5lb)
¼ cup olive oil
½ lb mushrooms, halved
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, minced and divided
¼ cup sun-dried tomatoes, finely chopped
3 Tbsp thinly sliced fresh sage
½ tsp pepper
½ cup dry white wine
1 cup 35% heavy cream
4 plum tomatoes, diced
4 cups packed spinach
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil
⅓ cup fresh bread crumbs
2 Tbsp finely chopped fresh parsley
¼ tsp dried oregano

Directions

  • 1

    Preheat oven to 400°F. Cook ravioli according to package directions, adding 2 Tbsp chicken base to cooking water; drain well, reserving 1/2 cup cooking water.

  • 2

    Meanwhile, pat chicken dry with paper towel. Toss chicken with 1 tsp chicken base. Heat 2 tbsp oil in large ovenproof skillet; cook chicken for 2 to 3 minutes per side or until browned. Transfer to plate.

  • 3

    Heat 1 Tbsp oil in same skillet; cook mushrooms for about 5 minutes or until starting to brown. Stir in remaining chicken base, onion, celery, carrot, half of the garlic, sun-dried tomatoes, sage and pepper. Cook for 3 to 5 minutes or until vegetables start to soften.

  • 4

    Stir in wine and bring to boil. Cook for about 2 minutes or until liquid is slightly reduced. Stir in cream and diced tomatoes; return to boil. Reduce heat to medium-low. Simmer for 8 minutes.

  • 5

    Add reserved ravioli and cooking water, spinach, Parmesan and basil, tossing until well coated. Transfer mixture to greased 13- x 9-inch baking dish. Nestle chicken into pan.

  • 6

    Stir together bread crumbs, remaining oil and garlic, parsley and oregano. Sprinkle over top of casserole; bake for 16 to 18 minutes or until golden brown and bubbling.