Use any favorite flavor of ravioli with this quick and nutritious bean sauce.
4 servings
1 pound chicken tenders, halved crosswise
2 teaspoons minced garlic
¾ cup each: chopped onion, rinsed, drained, canned kidney beans
1 package (9 ounces) fresh sun-dried tomato ravioli, cooked, warm
1 large tomato, cubed
½ teaspoon dried thyme leaves
Salt and pepper, to taste
1. Cook chicken, garlic, and onion in large lightly greased skillet until chicken is browned, 5 to 8 minutes. Stir in beans, ravioli, tomato, and thyme; cook over medium heat until hot, about 5 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 262
% of calories from fat: 17
Fat (gm): 5.1
Saturated fat (gm): 2.3
Cholesterol (mg): 63.5
Sodium (mg): 626
Protein (gm): 29.8
Carbohydrate (gm): 25.2
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.5
Meat: 3.0
Fat: 0.0
45-MINUTE PREPARATION TIP: Begin cooking ravioli before preparing the rest of the recipe.