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Butternut Squash Ravioli with Chicken and Sage

By eMeals

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    Serves 6

    Total Time 30 minutes

    Prep Time 10 minutes

    Difficulty Level

    Ingredients

    2 (9-oz) pkg refrigerated butternut squash ravioli

    6 (6-oz) boneless, skinless chicken breasts

    2 Tbsp olive oil

    6 Tbsp butter

    1 lb asparagus, trimmed and cut into 1-inch pieces

    1 shallot, chopped

    1½ Tbsp chopped fresh sage

    ½ cup shredded Parmesan cheese

    Directions

    1. Cook pasta according to package directions; drain, reserving 1 cup pasta water.

    2. Meanwhile, season chicken with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until done; remove from skillet and thinly slice.

    3. Melt butter in same skillet over medium heat. Add asparagus and shallot; cook 5 minutes or until butter is browned. Add pasta, chicken, and sage; toss. Sprinkle servings with cheese.

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