Skillet Chicken and Ravioli

Name: Skillet Chicken and Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 255 grams package small cheese ravioli; 237 milliliters halved cherry tomatoes; 2 cloves garlic, thinly sliced; 4 servings Kosher salt; 79 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 2 Tbsps grated parmesan cheese; 4 servings Freshly ground pepper; 2 Tbsps red wine vinegar; 567 grams skinless, boneless chicken breasts, cut into chunks; 227 grams white mushrooms, halved; 59 milliliters chopped fresh parsley, basil or a combination

The recipe Skillet Chicken and Ravioli could satisfy your Mediterranean craving in about 30 minutes. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 43g of protein, 19g of fat, and If you have a combination, garlic, cherry tomatoes, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

Bring a pot of salted water to a boil.

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Water

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Pot

Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.

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Olive Oil

Ravioli

Meanwhile, season the chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute.

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Whole Chicken

Transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the skillet.

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Olive Oil

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Frying Pan

Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

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Mushrooms

Parmesan

Tomato

Whole Chicken

Parsley

Ravioli

Vinegar

Garlic

Broth

Salt

Equipment you will use

Frying Pan

Equipment

Pot

Frying Pan

Ingredients

Servings:

255grams

package small cheese ravioli 237milliliters

halved cherry tomatoes 2cloves

garlic, thinly sliced 4servings

Kosher salt 79milliliters

low-sodium chicken broth 2Tbsps

extra-virgin olive oil, plus more for drizzling 2Tbsps

grated parmesan cheese 4servings

Freshly ground pepper 2Tbsps

red wine vinegar 567grams

skinless, boneless chicken breasts, cut into chunks 227grams

white mushrooms, halved 59milliliters

chopped fresh parsley, basil or a combination

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.