Go Back

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


  • 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


  1. 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.
  2. 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.
  3. 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.