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Italian Chicken & Ravioli

ChickenItalianPasta

Time: 30 minutes

Yield: 4 servings

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About

Just like Mom makes! Italian Chicken & Ravioli is going to have you rethinking what a great chicken noodle dish should taste like. The ravioli is tender and cheesy, and the chicken is wonderfully golden and, of course, delectably juicy! With plenty of sharp parmesan and beefy mushrooms, the savory flavor of this Italian Chicken & Ravioli will give other main courses the boot! Get it? Because Italy is shaped like a boot!

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Ingredients

  • 1 (9-ounce) package small cheese ravioli
  • 2 tablespoons extra-virgin olive oil, divided, plus more, to taste
  • 1 1/4 pounds chicken breasts, boneless and skinless, cut into chunks
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 (8-ounce) package white mushrooms, halved
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons parmesan cheese, grated
  • 1/4 cup fresh parsley or basil, chopped, can use a combination of parsley and basil

Directions

Step 1 -In a large pot of salted, boiling water, add the ravioli and cook it to al dente, according to the package directions.

Step 2 -Drain the ravioli.

Step 3 -Drizzle the ravioli with the extra-virgin olive oil, tossing to coat.

Step 4 -Season the chicken pieces with the salt and the black pepper.

Step 5 -In a large nonstick skillet over medium-high heat, add 1 tablespoon of the remaining olive oil.

Step 6 -Add the chicken pieces to the hot oil and cook, undisturbed, until they begin to brown on the bottom, about 2 minutes.

Step 7 -Cook the chicken pieces, while stirring, for 1 minute.

Step 8 -Transfer the chicken pieces to a plate.

Step 9 -Add the remaining 1 tablespoon of the olive oil to the skillet and allow it to heat.

Step 10 -Add the mushrooms to the hot oil and cook, undisturbed, until browned in spots, about 2 minutes.

Step 11 -Season the mushrooms with the salt.

Step 12 -Cook the mushrooms, while stirring, until softened, about 3 minutes.

Step 13 -Add the tomatoes, the garlic, and the vinegar to the mushrooms and cook, while stirring, until the tomatoes start to soften, about 2 minutes.

Step 14 -Add the chicken pieces, the ravioli, the chicken broth, and the parmesan cheese to the mushroom mixture and stir to combine.

Step 15 -Bring the ravioli mixture to a simmer and cook, while stirring occasionally, until the chicken pieces are cooked through to an internal temperature of 165 degrees F, about 4 minutes.

Step 16 -Serve topped with the parsley.

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