Chicken And Ravioli Scampi

• 1.5 cups Chicken Stock, low sodium
• 2 large Chicken Breasts, chopped in 1"-2" cubes
• 1/2 Red Bell Pepper, diced
• 2 tbsp Scallions, diced
• 2 Roma Tomatoes, diced, seeds removed
• 2 small Summer Squash, sliced
• 1/2 cup Baby Portobello Mushrooms, sliced
• 2 large Radicchio Leaves, chiffonade cut
• 2 tbsp Basil, minced
• 2 cups Light Cream
• 4 tbsp Butter
• 4 cups Water
• 1/2 cup Porcini Mushrooms, sliced
• 24 medium or 16 large Mushroom Ravioli
• Spices: Salt, Pepper, Lemon Pepper, Parsley

1. In a large pan, pour 1 cup of the chicken stock in and bring to a simmer. Add the diced scallions and allow to release their flavor (~2 minutes). Add 1/2 tsp salt and pepper and add the chicken to the pan. Cook both sides of the chicken, adding a pinch more salt and pepper and sprinkling 1 tbsp of lemon pepper and parsley flakes.
2. After the chicken has cooked for ~5-10 minutes, add the red bell pepper, baby portobello mushrooms, and radicchio leaves to the pan and mix well. Maintain the simmering. Add the other 1/2 cup of chicken stock to maintain the liquid level in the pan.
3. Melt the butter in a sauce pot. Reduce heat to medium low and add light cream and basil. Stir often.
4. In a large pot, bring 4 cups of water to a boil and add the porcini mushrooms. Allow the mushrooms to absorb some water and impart their color to the water. Once the water begins to take on a brown color, add the ravioli and cook the pasta until al dente.
5. To serve: Dish out the pasta, then spoon the contents on top. Spoon two tablespoons of the light cream sauce over each plate served.
6. Enjoy!

chicken, chicken breasts, red bell pepper, scallions, tomatoes, summer, mushrooms, radicchio, basil, light cream, butter, water, porcini mushrooms, mushroom, salt

Taken from www.epicurious.com/recipes/member/views/chicken-and-ravioli-scampi-50103274 (may not work)