Chicken Ravioli with Pesto and Veggies

13 August 2022

I cooked a lot a few weekends ago-- and everything was fantastic and bloggable. This one was so delish that we did a variation of it last night and that version/picture is coming so soon! This was easy and packed with flavor. I used my left over sun dried tomatoes from the couscous accident the day prior and anything with a basil pesto is something I absolutely want. 

2 tablespoons olive oil
1 lb chicken breast boneless skinless, sliced
1/2 cup sun-dried tomatoes , drained of oil, chopped
1 lb asparagus , ends trimmed, cut in half
1/4 cup basil pesto - I always use the recipe from SkinnyTaste for basil pesto
1 cup cherry tomatoes , yellow and red, sliced in half
10 oz ravioli

In a large skillet heat 2 tablespoons olive oil on medium heat. Add sliced chicken breast (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until the chicken is completely cooked through.

Remove the chicken and the sun-dried from the skillet, leaving the oil in.

Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a plate. 

Cook ravioli according to the package instructions, drain. Add cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.

Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired. Season with more salt if needed. Serve the chicken, ravioli, and cherry tomatoes together with asparagus.

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