Ravioli with Chicken, Mushrooms and Peas
- Saute mushrooms on low heat in a little olive oil until golden, (about 3 minutes). - Add the wine.
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Cooking tools:
- Stove
- Skillet
- Pot
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- San Remo Chicken and Mushroom Ravioli 350g
- 200g San Remo Cream Based Sauce
- 1 chicken breast, cooked and sliced (or alternatively 1/4 a roast chicken, shredded)
- 1 cup peas (frozen, garden, snow or snap)
- 1/2 cup white wine
- 1 cup of mushrooms, sliced
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