 Italian Chicken Tenders
With Mushroom Ravioli
Sevres 2
½ pound Perdue® Chicken Tenders.
Private Selection® Italian seasoning, to taste.
1 tablespoon Private Selection® Olive Oil.
½ cup Kroger Heavy Cream combined with 4 tablespoons water (or white wine).
1 package CIBO® Mushroom Ravioli (found in the Kroger deli).
Salt and pepper, to taste.
- Heat a large skillet over med-high heat for one minute. Meanwhile, season the Perdue chicken tenders to taste with the Private Selection Italian seasoning. Add the olive oil to the pan and swirl to coat.
- Add the seasoned chicken tenders and sear for one minute. Turn the heat to med-low and continue to cook chicken tenders (turning often) until internal temperature reaches 160 degrees. Remove the cooked chicken tenders and set aside.
- Increase the temperature under the skillet to med-high and add the cream, water, and Cibo mushroom ravioli. Bring to a simmer and cook for 4 minutes, or until pasta is just done. While the pasta simmers, slice the cooked chicken tenders into ½ inch pieces.
- Place the cooked pasta and cream on two serving plates and top with the sliced chicken tenders, and season to taste with salt and pepper.
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 After Dinner, enjoy some Lipton 100% Natural Green Tea. Green Tea contains natural flavanoid antioxidants, which help neutralize “free radical” molecules, which can damage healthy cells. Early studies link tea consumption to the improved heart condition. Green tea has 60% less caffeine than coffee.
Lipton Tea, Water and Sunshine. Ingredients for a healthy lifestyle. |
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