Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette (Rachael Ray) Recipe

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Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette (Rachael Ray)
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Ingredients
19
Count
Nutrition
495
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  2. Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  3. Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  4. When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  5. Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  6. When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  7. To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  8. Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 495.15 Kcal (2073 kJ)
Calories from fat 304.28 Kcal
% Daily Value*
Total Fat 33.81g 52%
Cholesterol 76.55mg 26%
Sodium 951.54mg 40%
Potassium 857.75mg 18%
Total Carbs 28.62g 10%
Sugars 11.54g 46%
Dietary Fiber 4.08g 16%
Protein 21.17g 42%
Vitamin C 11.8mg 20%
Vitamin A 0.8mg 27%
Iron 3.3mg 18%
Calcium 180.9mg 18%
Amount Per 100 g
Calories 146.59 Kcal (614 kJ)
Calories from fat 90.08 Kcal
% Daily Value*
Total Fat 10.01g 52%
Cholesterol 22.66mg 26%
Sodium 281.71mg 40%
Potassium 253.94mg 18%
Total Carbs 8.47g 10%
Sugars 3.42g 46%
Dietary Fiber 1.21g 16%
Protein 6.27g 42%
Vitamin C 3.5mg 20%
Vitamin A 0.2mg 27%
Iron 1mg 18%
Calcium 53.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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