Mushroom Ravioli with Marinara, Chicken and Vegetables

By Sandra B – Toronto, ON
Mushroom Ravioli with Marinara, Chicken and Vegetables
  • Prep Time: 30
  • Total Time: 40
  • Servings: 4

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About this Recipe

A leaner, healthier version of an earlier Mushroom Ravioli dish. The fats have been reduced and the nutrient value is higher. It's just as delicious but different.


1 Pkg 700 g. fresh mushroom ravioli (made with eggs)
3 pieces, Maple Leaf Prime Naturally® Portions chicken breasts - cut across the grain into thin strips
3 tbsp extra virgin olive oil
5 slices, Schneiders smoked bacon - cut into 1 inch pieces
1.5 cups fresh marinara sauce (commercial)
2 large leeks, cleaned, halved, chopped into 1 inch
.50 cup chopped fresh basil leaves
2 cups julienned black Tuscan kale leaves (add more if you wish)
fresh ground salt and pepper, to taste


Heat large pot of lightly salted water to boiling and set to simmer. Turn up again to a boil when you are ready to add the pasta.
In a large pan, place the bacon on medium high. Turn regularly to make sure all sides are done, cook for 10 minutes or until mostly cooked.
Add the chopped leeks to the bacon, mix and cook for another 15 minutes, turning regularly to ensure even cooking. (optional, if you like a robust flavor, you may cook a little longer until the leeks caramelize, turning a little brown). Be careful not to burn.
In a saucepan, heat the marinara sauce to a simmer.Add the chopped basil leaves, stir, cover and turn off the heat.
Place the pasta into the salted, boiling water. Cook for about 6 - 8 minutes. Strain gently.
While the pasta is cooking, add the chicken strips into a separate pan, in which you've heated the olive oil. Add a splash of cold water and stir fry the chicken pieces until they are tender and no longer translucent - about 4 minutes.
Place the chicken into the larger pan with the bacon and leeks, mix together and continue cooking at a medium high temperature. Add water as needed, cooking for another 5-10 minutes or so until all ingredients are cooked and the flavors are well blended.
Turn down the heat, add the Kale, mix together and cover. The Kale will gently cook for a few minutes. The dish will be ready to serve when the kale gets a bit limp.
Serve the strained pasta on four plates or bowls, spoon equal portions of the hot marinara sauce over top and spoon generous portions of your chicken, bacon and vegetable mixture over top.

Garnish with freshly chopped basil leaves and serve immediately.


In this recipe, the cream has been removed, the bacon reduced, and fresh green leafy vegetables have been added to increase the nutrient value and decrease the saturated fats of the dish.

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