Porcini Chicken And Cheese Raviolis Skillet-cooked chicken and zucchini, plus fresh cheese ravioli, combine with Porcini Mushroom & White Truffle Oil sauce to create an irresistible, fork-worthy pasta dish. 4 Servings 20 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Tbsp. Bertolli® Olive Oil Light Taste 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips 2 medium (about 2 cups) zucchini 1 jar (1 lb. 8 oz.) Bertolli® Portobello Mushroom Sauce 1 lb. fresh cheese raviolis 1/4 cup fresh basil leaves, thinly sliced Directions Step 1: Heat olive oil in large skillet over medium high heat. Season chicken with salt and pepper, if desired. Add chicken to skillet and cook until golden brown, about 5 minutes. Stir in zucchini, cook 2 minutes, until zucchini begins to soften. Step 2: Reduce heat to medium-low and stir in sauce. Cover and cook 5 minutes or until chicken is thoroughly cooked and sauce is heated through. Step 3: Toss cooked pasta with sauce and chicken, stir in basil. Garnish with additional basil leaves and grated Parmesan cheese, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
