Ingredients
Scale
- 1 tablespoon avocado oil
- 1 lb. ground chicken
- ½ cup sweet onion, diced small
- 2 cloves garlic, minced
- Kosher salt, to taste
- Cracked black pepper, to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 3–4 ounces baby spinach, stems removed
- 1 cup marinara sauce
- ¼ – ½ cup chicken broth
- 10 ounces ravioli (Rana brand recommended)
- ½ cup shredded mozzarella cheese
- Chopped Italian parsley for garnish (optional)
- Grated parmesan cheese for garnish (optional)
Instructions
- Heat your oven to 350°F (175°C).
- Warm avocado oil in an oven-safe pan. Add ground chicken and season with salt, pepper, red pepper flakes, and garlic powder.
- When the chicken browns, add diced onion and minced garlic. Cook for 3-4 minutes until soft.
- Add spinach and cook until it wilts.
- Pour in marinara sauce and chicken broth. Stir to mix. Use ¼ cup broth for thin sauce or ½ cup for thick sauce.
- Add the ravioli. Toss them in the sauce to coat and settle them into the mix.
- Sprinkle shredded mozzarella cheese over the top.
- Bake for 15-20 minutes until the cheese melts and the dish is hot.
- Garnish with parsley, extra red pepper flakes, and parmesan cheese. Serve hot.
Notes
- Use refrigerated ravioli for best results.
- You control the spice level by adding or omitting red pepper flakes.
- Deglazing the pan with broth helps lift flavor from the bottom.
- Ensure ravioli are nestled into the sauce so they cook evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: Approx 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg