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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken breasts (cut into 1/2-inch strips)
- 2 medium zucchini (about 2 cups)
- 1 jar Bertolli® Riserva Porcini Mushrooms with White Truffle Oil Sauce (1 lb. 8 oz.)
- 1 lb. fresh cheese (raviolis)
- 1/4 cup fresh basil leaves (thinly sliced)
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Directions
- Heat olive oil in large skillet over medium high heat. Season chicken with salt and pepper, if desired. Add chicken to skillet and cook until golden brown, about 5 minutes. Stir in zucchini, cook 2 minutes, until zucchini begins to soften.
- Reduce heat to medium-low and stir in Bertolli® Riserva Porcini Mushrooms with White Truffle Oil Sauce. Cover and cook 5 minutes or until chicken is thoroughly cooked and sauce in heated through.
- Toss cooked pasta with sauce and chicken, stir in basil. Garnish with additional basil leaves and grated Parmesan cheese, if desired.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium520mg22% |
| Potassium860mg25% |
| Protein35g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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