What
you need,
2
boneless skinless chicken breasts cut into inch chunks
1
9oz. pkg. Ravioli I used spinach and cheese but any flavor you like would work
2
tbsp. extra virgin olive oil
8
oz. white button mushrooms, halved
1
cup cherry or grape tomatoes, halved
2
cloves of garlic, thinly sliced
2
tbsp. red wine vinegar
1/3
cup low sodium chicken broth
¼
cup freshly grated Parmesan Cheese
¼
fresh basil, chopped
Salt
and Pepper
Bring
a large pot of salted water to a boil. Add the ravioli and cook according to
package directions. Drain, toss with a little olive oil and set aside.
Pat
the chicken dry with a paper towel and season with salt and pepper. Heat 1
tablespoon of the olive oil over medium high heat. Cook the chicken for 8-10
minutes until well browned and cooked through.
Remove
from the pan and set aside.
Heat
the remaining tablespoon of olive oil and cook the mushrooms for 4-5 minutes
until they start to soften and brown. Season with salt and pepper to taste. Add
in the tomatoes, garlic and vinegar to the pan and cook for another 3-4 minutes
until the tomatoes soften. Return the
chicken to the pan and add the ravioli and the chicken broth, stir everything
to combine.
Simmer
for 3-4 minutes until everything is warmed through.
Stir
in the cheese and basil just before serving.
Jen of My Tiny Oven
