Pulled Chicken & Creamy Pesto Ravioloni with Leek & Spinach
Pre-Prepped | Three Steps | Ready in 15- Eggs
- Milk
- Gluten
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. We take any chance we can get to eat a creamy raviolini and this one is worth fighting over with pulled chicken and fresh pesto. You better dig in while you still can!
Ingredients
1
leek
½
lemon
1 packet
pulled chicken
1 packet
Pumpkin, Sundried Tomato & Feta Ravioloni
(Contains: Eggs, Milk, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Zest lemon and slice into wedges • In a frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and leek, breaking up with a spoon, until warmed through, 4-5 mins
• Meanwhile, boil the kettle • Pour boiling water into a saucepan over high heat. Bring to boil • Add raviolini and cook until ‘al dente’, 3 mins. Reserve pasta water (1/2 cup for 2P / 1 cup for 4P)
• To the frying pan, add cream (1/2 bottle for 2P / 1 bottle for 4P), stock powder, pesto, lemon zest, a squeeze of lemon juice, spinach and reserved pasta water. • Stir until spinach is wilted. Season with salt and pepper • Using a slotted spoon, transfer raviolini to frying pan and toss to combine in the sauce • Plate up pulled chicken raviolini
