Red Pepper-Basil Raviolettis
- Makes: 4 servings
- Serving Size: 1 1/4cup
- Carb Grams Per Serving: 30
refrigerated cheese mini ravioli
red sweet pepper, chopped
chopped cooked chicken breast
chopped fresh basil
extra-virgin olive oil
coarsely ground black pepper
grated Parmesan cheese
- Cook pasta in a large saucepan according to package directions omitting any salt or fat and adding the chopped red sweet pepper the last 1 minute of cooking time.
- Place the chicken in a colander, drain pasta over the chicken mixture in colander, gently shake off excess water, reserving 2 tablespoons of the pasta water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil, toss gently. Sprinkle with the salt and pepper and top with the parmesan cheese. Makes 4 servings (1-1/4 cups each)
- Test Kitchen Tip: For extra heat, add 1/8 to 1/4 teaspoon crushed red pepper.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 310 cal., 12 g total fat (5 g sat. fat), 68 mg chol., 545 mg sodium, 30 g carb. (3 g fiber, 3 g sugars), 21 g pro.