BFC Recipe, S/C Value 2/2
Ravioli: Cook according to package directions; drain and set aside. In a large skillet, heat 1T olive oil and saute shallots and garlic till brown, then saute spinach till wilted. Add pasta sauce and simmer 10 minutes.
Chicken: Preheat oven to 350 degrees. Heat remaining T of olive oil and brown chicken breasts, 4 minutes per side. Transfer to a baking dish and bake an additional 8-10 until cooked through. Top each breast with slice of cheese. Return to oven and continue to heat until cheese is melted and bubbly.
Divide ravioli into 4 servings, top with sauce and serve with a chicken breast and a sprinkle of Parmesan cheese. Good with a glass of red wine.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 404 | ||
Calories from Fat: 129 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 154.8mg | 48 % | |
Sodium 362.8mg | 13 % | |
Potassium 886.5mg | 23 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.2g | ||
Protein 62.7g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 404
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