Italian

Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara is for Dinner.

Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara takes 15 minutes to prepare.

Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara takes 20 minutes to cook.

Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara makes 2 servings.

The ingredients for Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara are:

2 cups fresh spinach leaves
1 cup Portabella mushrooms(or baby bellas)
1/2 cup chopped onion
1 cup Bertolli Portobella w/ Merlot sauce
1 pkg. Market side grilled chicken&Spinach Ravioli

Here is how you make Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara:

Spray large skillet with cooking spray.Chop onion, mushroom, and spinach.Put water on to boil for the ravioli.Heat skillet, then saut'e onions, and mushrooms till tender. Add spinach, continue to saut'e untill spinach is tender (about a minute more).Add Maranara sauce. Lower heat, Cover, and let simmer. Stiring occasionally.When water comes to a boil, cook ravioli, carefully following package directions.Place ravioli on plate(s). There are 9 good size raviolies, so I cut the 9th one in half, giving each plate 4 1/2 pieces.Scoop marinara on top of the ravioli. It should a bit more than 1/2 cup for each plate because of the extra volume added from the saute'd vegetables.Enjoy!Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user GOT2BGR8.

The nutritional information for Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 385.1

• Total Fat: 12.8 g
• Cholesterol: 40.0 mg
• Sodium: 537.9 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 4.1 g
• Protein: 20.6 g

Grilled Chicken and Spinach Ravioli with Portabella Florintine Marinara is Italian cuisine.