Spinach and Fetta Ravioli with Mediterranean Chicken Recipe

Spinach and Fetta Ravioli with Mediterranean Chicken

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10 Minutes Prep
40 Minutes Total
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2 Servings

Get your weeknight dinner sorted with Spinach and Fetta Ravioli with Mediterranean Chicken – because who says you can’t enjoy a little chicken, pasta and haloumi while pretending you’re on a sun-soaked Mediterranean getaway?

Ingredient List

  • Small check mark in a circle icon 350g boneless, skinless chicken breast fillet
  • Small check mark in a circle icon Sea salt, for seasoning
  • Small check mark in a circle icon Freshly cracked black pepper, for seasoning
  • Small check mark in a circle icon 2 tablespoons grapeseed oil or any high smoke point oil
  • Small check mark in a circle icon 325g pack 25° South™ Baby Spinach and Victorian Fetta Ravioli
  • Small check mark in a circle icon 3 tablespoons store bought olive tapenade
  • Small check mark in a circle icon 40g semi sundried tomato, roughly torn
  • Small check mark in a circle icon 70g haloumi, cut into 2 thick slices, pat dry with paper towel
  • Small check mark in a circle icon 10 fresh basil leaves, to garnish

Preparation

  1. Season the chicken breast with salt and pepper. Heat 1 tablespoon of the oil in a medium frypan over a high heat. Add the chicken and cook for 1 minute, then reduce the heat to low and cover with a lid and cook for 10 minutes. Turn off the heat and leave the chicken breast covered for a further 10 minutes.
  2. Meanwhile, cook the ravioli according to the pack instructions. Drain.
  3. Once the chicken is cooked through (with an internal temperature of at least 75°C), wrap in foil to rest. Combine the pan juices with the olive tapenade and sundried tomato pieces and stir.
  4. Heat the remaining 1 tablespoon of oil in a small frypan and cook the haloumi slices for 2-3 minutes on each side until golden.
  5. Gently toss the cooked ravioli through the tapenade sauce. Slice the chicken and arrange on 2 plates. Spoon the ravioli evenly between the plates and top each with a slice of golden haloumi. Garnish with the basil leaves.

Tips

  • Reducing the heat and covering the chicken helps keep the meat tender. Don’t be tempted to peek! Trust the process for the juiciest chicken breast you’ve ever cooked.
  • Haloumi can brown quickly, so keep an eye on it, and flip it once it’s golden on each side.

Related Products

Plastic packaging of 25° South Baby Spinach and Fetta Ravioli Pasta 325g, with a window displaying ravioli pasta inside.
Baby Spinach & Victorian Fetta Ravioli 325g