Name: Skillet Chicken and Ravioli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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

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!

Skillet Chicken and Ravioli

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 to 4

Author adapted from Food Network Magazine

Ingredients

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

Instructions

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.