chicken with spinach & ricotta ravioli stew

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 6.6 g
  • Cholesterol: 53.9 mg
  • Sodium: 627.4 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 19.2 g

View full nutritional breakdown of chicken with spinach & ricotta ravioli stew calories by ingredient


Introduction

Crock potted chicken breast and dark meat with carrots, celery and onion in a rich chicken broth then turned into a delicious and hearty stew with the addition of Rana Ravioli. Crock potted chicken breast and dark meat with carrots, celery and onion in a rich chicken broth then turned into a delicious and hearty stew with the addition of Rana Ravioli.
Number of Servings: 9

Ingredients

    9 cup Kitchen Basic Unsalted Chicken Stock (by CSUCAM)
    5 oz Chicken breast - boneless, skinless - stewed (by MAREYD)
    1 cup Dark Chicken Meat (Stewed) (by PENNYD)
    1.5 cup, chopped Carrots, raw
    1 cup, diced Celery, raw
    .5 cup, chopped Onions, raw
    2 serving Knorr Homestyle Chicken Stock - per little tub (by PIXIEWIXIE)
    3.5 cup Rana spinach ricotta ravioli (by SGABALDON0)
    1 cup Baby Portabella Mushrooms (by JALEEMN)

Tips

For extra richness I add a little fresh of concentrated tomato. The cooking time is 4 to 5 hours in slow cooker than about 10 minutes in a deep pan to bring it to slow boil and cook the ravioli (about 3 to 4 min).


Directions

Using your crock pot slow cook in 2 containers of unsalted chicken stock and 2 tubs of knorr chicken stock. Add the following: one 5 oz diced chicken breast, 6 oz diced thigh meat along with diced carrots, celery and onion. Move from crock pot to a large deep sided pan and bring to slow boil. Add the sliced portabella and cook for 2 minutes. Remove most of chicken and veggies and set aside briefly. Add the ravioli and cook as instructed (approximately 3 minutes. Return the chicken and veggies to the pan and simmer on low heat for a couple minutes to ensure the chicken and veggies are warmed. Be sure to stir carefully. remove from heat and serve.

Serving Size: Serving size is 1 cup including two ravioli and rich chichen and veggie broth.

Number of Servings: 9

Recipe submitted by SparkPeople user MARY7540.