Porcini Chicken with Cheese Raviolis
Skillet-cooked chicken and zucchini with fresh cheese ravioli in a rich Porcini Mushroom & White Truffle Oil sauce—fork-worthy pasta delight!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Skillet
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Salt shaker
- Pepper mill
- Stove
- Grater
- Spoon
- Tongs
- Pot
- Serving platter
- Plate
Ingredients
- 1 Tbsp. Bertolli® Olive Oil Light Taste
- 1 lb. boneless skinless chicken breasts (cut into 1/2-inch strips)
- 2 medium (about 2 cups) zucchini
- 1 jar (1 lb. 8 oz.) Bertolli® Portobello Mushroom Sauce
- 1 lb. fresh cheese raviolis
- 1/4 cup fresh basil leaves (thinly sliced)
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