Chicken And Ravioli Scampi

1. 1

   In a large pan, pour 1 cup of the chicken stock in and bring to a simmer. Add the diced scallions and allow to release their flavor (~2 minutes). Add 1/2 tsp salt and pepper and add the chicken to the pan. Cook both sides of the chicken, adding a pinch more salt and pepper and sprinkling 1 tbsp of lemon pepper and parsley flakes.

2. 2

   After the chicken has cooked for ~5-10 minutes, add the red bell pepper, baby portobello mushrooms, and radicchio leaves to the pan and mix well. Maintain the simmering. Add the other 1/2 cup of chicken stock to maintain the liquid level in the pan.

3. 3

   Melt the butter in a sauce pot. Reduce heat to medium low and add light cream and basil. Stir often.

4. 4

   In a large pot, bring 4 cups of water to a boil and add the porcini mushrooms. Allow the mushrooms to absorb some water and impart their color to the water. Once the water begins to take on a brown color, add the ravioli and cook the pasta until al dente.

5. 5

   To serve: Dish out the pasta, then spoon the contents on top. Spoon two tablespoons of the light cream sauce over each plate served.

6. 6

   Enjoy!

No additional tips available.