Today’s recipe was a guest post I did for Jenny over at The NY Melrose Family. A few of us were lucky enough to guest post for her right after she had her daughter. I wanted something easy to whip up, like easy enough Jenny’s husband could throw it together while she naps before dinner. *hint, hint*
I saw the original recipe for this dish in Food Network Magazine. It looked super easy to whip up, and a great way to get some veggies into my family’s faces. Since I’m anti-mushroom I added asparagus instead, and switched out the raw tomatoes for sun-dried. But chicken and cheese ravioli are almost always a win around here so the boys all thought I did good. Yay for easy dinners on a week night!
- 9 ounce package small cheese ravioli
- 2 tablespoon vegetable oil
- 2 boneless, skinless chicken breasts, cut into 1? chunks
- Salt and pepper
- 1 bunch asparagus, rinsed and dried
- 1/4 cup sun-dried tomatoes, drained and julianned
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup chicken broth
- 2 tablespoons fresh grated Parmesan cheese
- 1 teaspoon dried parsley
- Bring a large pot of water to a boil. Season water generously with salt. Add ravioli and cook according to package directions. Drain, drizzle with 2 to 3 tablespoons vegetable oil, toss, and set aside.
- Meanwhile, add 1 tablespoon vegetable oil to a large skillet over medium heat. Season chicken with salt and pepper; add to skillet. Cook chicken until all sides are brown and no longer pink in the middle. Transfer chicken to a plate; set aside.
- Heat 1 tablespoon oil in same skillet. Add asparagus and cook for 4 minutes turning a couple times. Add sun-dried tomatoes, garlic, and vinegar; cook for 2 minutes. Add the chicken back to the skillet, along with the drained ravioli, broth, and Parmesan cheese. Bring to a simmer, and cook for 4 minutes, stirring occasionally. Sprinkle with parsley; serve warm.