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
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.
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.
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.
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.
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.
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.