Dinner

chicken with spinach and ricotta ravioli stew is for Dinner.

chicken with spinach and ricotta ravioli stew takes 30 minutes to prepare.

chicken with spinach and ricotta ravioli stew takes 300 minutes to cook.

chicken with spinach and ricotta ravioli stew makes 9 servings.

The ingredients for chicken with spinach and ricotta ravioli stew are:

9 cup Kitchen Basic Unsalted Chicken Stock (by CSUCAM)
5 oz Chicken breast - boneless, skinless - stewed (by MAREYD)
1 cup Dark Chicken Meat (Stewed) (by PENNYD)
1.5 cup, chopped Carrots, raw
1 cup, diced Celery, raw
.5 cup, chopped Onions, raw
2 serving Knorr Homestyle Chicken Stock - per little tub (by PIXIEWIXIE)
3.5 cup Rana spinach ricotta ravioli (by SGABALDON0)
1 cup Baby Portabella Mushrooms (by JALEEMN)

Here is how you make chicken with spinach and ricotta ravioli stew:

Using your crock pot slow cook in 2 containers of unsalted chicken stock and 2 tubs of knorr chicken stock. Add the following: one 5 oz diced chicken breast, 6 oz diced thigh meat along with diced carrots, celery and onion. Move from crock pot to a large deep sided pan and bring to slow boil. Add the sliced portabella and cook for 2 minutes. Remove most of chicken and veggies and set aside briefly. Add the ravioli and cook as instructed (approximately 3 minutes. Return the chicken and veggies to the pan and simmer on low heat for a couple minutes to ensure the chicken and veggies are warmed. Be sure to stir carefully. remove from heat and serve. Serving Size: Serving size is 1 cup including two ravioli and rich chichen and veggie broth. Number of Servings: 9Recipe submitted by SparkPeople user MARY7540.

The nutritional information for chicken with spinach and ricotta ravioli stew is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 216.3

• Total Fat: 6.6 g
• Cholesterol: 53.9 mg
• Sodium: 627.4 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 2.6 g
• Protein: 19.2 g