Ingredients
1.5 cups Chicken Stock, low sodium
2 large Chicken Breasts, chopped in 1"-2" cubes
1/2 Red Bell Pepper, diced
2 tbsp Scallions, diced
2 Roma Tomatoes, diced, seeds removed
2 small Summer Squash, sliced
1/2 cup Baby Portobello Mushrooms, sliced
2 large Radicchio Leaves, chiffonade cut
2 tbsp Basil, minced
2 cups Light Cream
4 tbsp Butter
4 cups Water
1/2 cup Porcini Mushrooms, sliced
24 medium or 16 large Mushroom Ravioli
Spices: Salt, Pepper, Lemon Pepper, Parsley
Preparation
In a large pan, pour 1 cup of the chicken stock in and bring to a simmer. Add the diced scallions and allow to release their flavor (~2 minutes). Add 1/2 tsp salt and pepper and add the chicken to the pan. Cook both sides of the chicken, adding a pinch more salt and pepper and sprinkling 1 tbsp of lemon pepper and parsley flakes.
After the chicken has cooked for ~5-10 minutes, add the red bell pepper, baby portobello mushrooms, and radicchio leaves to the pan and mix well. Maintain the simmering. Add the other 1/2 cup of chicken stock to maintain the liquid level in the pan.
Melt the butter in a sauce pot. Reduce heat to medium low and add light cream and basil. Stir often.
In a large pot, bring 4 cups of water to a boil and add the porcini mushrooms. Allow the mushrooms to absorb some water and impart their color to the water. Once the water begins to take on a brown color, add the ravioli and cook the pasta until al dente.
To serve: Dish out the pasta, then spoon the contents on top. Spoon two tablespoons of the light cream sauce over each plate served.
Enjoy!
