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Chicken Ravioli Florentine Recipe

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This recipe for Chicken Ravioli Florentine, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Perry
Added: Thursday, July 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  

1 1/2 cups water
1 (9-ounce) package refrigerated four-cheese ravioli
4 ounces sliced mushrooms
1 small can artichoke hearts, drained and sliced
2 tablespoons butter
2 green onions
1 (10-ounce) package refrigerated cooked chicken strips
2 cups fresh spinach
1 tablespoon basil pesto
2 tablespoons shredded Parmesan cheese,

Directions:
Directions:
1. Combine water, ravioli, mushrooms, and butter in large saucepan. Cover and bring to boil on high heat. When boiling, remove lid and reduce heat to medium-high. Cook 810 minutes, stirring often, until most of liquid is absorbed.
2. Chop green onions. Stir onions, chicken, artichokes, spinach, and pesto into ravioli. Cook 23 minutes, stirring occasionally, until spinach is tender. Sprinkle with Parmesan cheese and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
A great quick and easy meal!

 

 

 

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