Friday, April 26, 2013

Skillet Chicken and Ravioli

This is a recipe I got from Rachael Ray Magazine, from the most recent issue I got.
  • 9 oz package small cheese ravioli
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 1 1/4 pounds skinless, boneless chicken cut into chunks
  • 8 oz mushrooms, halved
  • 1 cup halved cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/3 cup chicken broth
  • 2 tbsp grated parmesan cheese
  • 1/4 cup chopped fresh basil

  1. Bring a pot of water to a boil, add salt, add ravioli and cook as per package. Drain, and drizzle with olive oil and toss.
  2. Season the chicken with salt and pepper. Heat 1 tbsp olive oil in skillet over medium high heat. Add the chicken, cooking until begins to brown, continue to cook and transfer to plate when done.
  3. Heat remaining 1 tbsp olive oil in skillet, add mushrooms and cook until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring till softened about 3 minutes. Stir in tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes.
  4. Return chickn to skillet, ravlioli, chicken broth and parmesan and bring to a simmer, stirring occasionally. Top with basil.

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