Melt hearts with this heart shaped chicken ravioli dish, served with a delicious vanilla champagne butter sauce over top.
|3 tbsp||(45 mL) Butter, divided|
|2||Cloves garlic, minced|
|½ cup||(125 mL) Champagne or dry sparkling wine|
|1 cup||(150g) Package Maple Leaf Prime® Naturally Oven Roasted Chicken Breast Strips|
|Salt and pepper|
|1||(300 g) Package Olivieri® Hearts Cheese Ravioli Arugula, for garnish|
|Parmesan cheese curls|
HEAT 2 tbsp (30 mL) of butter in a medium skillet oven medium heat until frothy. Add garlic and sauté for 1 minute. Cut vanilla bean in half lengthwise using a sharp knife. Scrape the seeds from each half and add to the garlic and butter along with the seed pod. Add champagne and bring to a simmer, reduce by half. Add Cream and cook over low heat until slightly thickened. Stir in the remaining butter and chicken strips. Season to taste with salt and pepper. Remove vanilla pod and keep the sauce warm.
BOIL a large pot of salted water. Cook pasta according to package directions. Drain well. Divide pasta between 2 serving dishes and smother with vanilla champagne butter sauce.
GARNISH with a small handful of arugula and Parmesan cheese curls.
Wine pairing – Dry Champagne or sparkling wine.
Use a vegetable peeler to make Parmesan cheese curls.
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