Chicken Stroganoff Ravioli
Servings: 5 people
Equipment
- 1 large skillet
Ingredients
- 2 tbsp organic butter
- 1½ lb organic chicken cubed
- 1 cup all-purpose einkorn flour
- 1 organic onion sliced
- 1½ cup organic mushroom sliced
- 2 cloves organic garlic chopped
- 1 tsp M salt
- 1 tsp organic garlic powder
- ½ tsp organic Italian seasoning
- 1 cup organic chicken broth
- ¾ cup organic sour cream
- 20 oz spinach and cheese ravioli I like Woodstock brand
Instructions
- In a bowl, toss together 1½ lb organic chicken cubed and 1 cup all-purpose einkorn flour. Toss to coat.
- In a small bowl add in 1 tsp M salt, 1 tsp organic garlic powder, ½ tsp organic Italian seasoning.
- In a large skillet over medium heat, add in 2 tbsp organic butter, toss in the coated chicken. Add in 1/2 of the salt mixture. Cook until almost cooked through and remove the chicken from the skillet.
- In another pan, 20 oz spinach and cheese ravioli according to instructions but remove 1 minute early.
- Add in 1 organic onion finely sliced, 1½ cup organic mushroom sliced, 2 cloves organic garlic chopped. Cook until the onions are translucent.
- Add the chicken back in and stir 1-2 minutes. Pour in 1 cup organic chicken broth. Bring to a slow boil. Add in ¾ cup organic sour cream
- Add in the cooked ravioli.
- Stir well and reduce heat to low. Simmer for 5 minutes.
- Serve immediately