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Pasta - Glazed Chicken with Ravioli + Asparagus

Source of Recipe

don't remember where this came from


List of Ingredients

Wine Glazed Chicken with Ravioli + Asparagus

4 4oz. boneless, skinless chicken breasts
salt and pepper to taste
2 c. reduced sodium fat free chicken broth
1 c. dry white wine
1 c. orange juice
1/4 tsp. crushed red pepper
1 lb. asparagus, cut into 1" pieces
2 tbsp. I can't believe its not butter light
1 9oz. pkg. fresh mushroom ravioli, cooked + kept warm


Recipe

Spray a medium skillet with non stick cooking spray and heat over medium heat until hot.
Cook chicken until chicken is no longer pink in the center, about 15 - 20 minutes, turning to brown both sides.
Sprinkle lightly with salt and pepper.
Using a large skillet, add the broth, white wine, orange juice, and crushed red pepper and heat to boiling.
Boil, uncovered, for 10 minutes, or until the liquid is reduced to about 1/2 c.
Add the asparagus and cook, covered, over a medium heat until crisp tender, about 3 to 4 minutes.
Add the chicken, butter, and ravioli and cook for 1 - 2 minutes longer.
Season to taste with salt and pepper.
Makes 4 servings.

Nutritional info per serving:
Cal: 340, Fat: 12.5, Chol: 76.9, Sod: 454 mg, Prot: 33 g, Carb: 11.7
Diabetic exchanges: 1 Vegetable, 2 Bread, 3 Meat, 1/2 Fat