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Pesto Ravioli with Halal Chicken Recipe

Pesto Ravioli with Halal Chicken Recipe

Ingredients

  • 1 #10 can
    Monarch Balsamic Marinated Sliced Tomatoes, drained and chopped
  • 2 lb.
    Shallots, minced
  • 1 c
    Garlic, minced
  • ¼ c
    Fresh Thyme
  • 2 T
    Rosemary
  • 1.5-2 c
    Chef’s Line Demi-Glace
  • 1 gal.
    Heavy Cream
  • 1.5 c
    Butter/Oil Blend
  • 10-12 lb.
    Stock Yards Diced Halal Chicken
  • 750 mL
    Dry White Wine, for sauce
  • -
    Salt and Black Pepper
  • -
    Parsley
  • -
    Chives
  • -
    Tarragon
  • -
    Balsamic Glaze

PREPARATION 

  1. Sear seasoned chicken in batches until well browned; transfer to pan.
  2. Deglaze cooking surface with 2 c white wine; reduce 1-2 minutes and pour over chicken.
  3. Sweat shallots in butter/oil for 6-8 minutes. Add garlic, thyme and rosemary; cook 90 seconds.
  4. Add wine and reduce by two-thirds.
  5. Stir in tomatoes and demi-glace; simmer 20-25 minutes.
  6. Whisk in heavy cream; simmer 8-10 minutes. Adjust seasoning.
  7. Cook ravioli until al dente. Toss with sauce and top with seared chicken and pan juices.
  8. Garnish with fresh herbs and balsamic glaze.

By US Foods® Culinary Team 

Yield: 60-75 portions