This creamy chicken dish with ravioli and spinach is an easy weeknight supper recipe. Use store-bought ravioli to make it even easier (either four-cheese ravioli or spinach & ricotta). You could also make this with any short pasta such as rigatoni, fusilli or penne. When onion, garlic, butter, white wine, basil, cream, and Dijon are combined, it can only mean good things. The spinach ramps up the vegetable component and melts into the creamy sauce.

Creamy chicken with ravioli & spinach recipe

*Cooks notes – I highly recommend timing the cooking of the pasta once the sauce has been made or is nearly finished so that it can be added directly to the pan after it has been drained. It tends to stick together if it sits for a while. It’s okay if a little of the pasta water carries into the pan.

Ingredients

Olive oil
1 onion finely chopped
4 cloves garlic crushed
1 Tbsp butter
450 gms – 500gms – skinless boneless chicken either thigh or breast cut into bite-size pieces (brought to room temperature)
1 Tbsp flour
½ cup dry white wine
1 cup chicken stock
½ cup cream
1 Tbsp Dijon mustard
1 medium tomato deseeded and chopped
A small handful of basil leaves finely shredded about ¼ cup
100 gms baby spinach
250 gms ravioli cooked according to the pack instructions

Instructions

Bring a large pot of salty water to a boil.
Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it’s bubbling, add the chicken and fry until golden.
Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
Then add the cream, Dijon mustard, and chopped tomato and season with salt and a generous few grinds of black pepper. Allow the sauce to cook for a minute or two then add the chopped basil. Once that’s in, add the spinach and stir through to wilt.
Start cooking your ravioli by dropping each piece individually in the boiling water to ensure the pasta stays separated. It will take about 3 minutes to cook if it is fresh. I highly recommend timing the cooking of the pasta once the sauce has been made so that it can be added directly to the pan after it has been drained. It’s ok if a little of the pasta water carries into the pan.
Stir gently to combine and serve immediately with freshly grated Parmesan.

Author: Sam Linsell

This recipe was originally developed for Winemag