Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce
0 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients25 m servings 359
Original recipe yields 4 servings
- 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.
You might also like
Per Serving: 359 calories; 16 22.1 30.4 118 211 Full nutrition