Recipe Background
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!
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!
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
- In a large pot of salted, boiling water, add the ravioli and cook it to al dente, according to the package directions.
- Drain the ravioli.
- Drizzle the ravioli with the extra-virgin olive oil, tossing to coat.
- Season the chicken pieces with the salt and the black pepper.
- In a large nonstick skillet over medium-high heat, add 1 tablespoon of the remaining olive oil.
- Add the chicken pieces to the hot oil and cook, undisturbed, until they begin to brown on the bottom, about 2 minutes.
- Cook the chicken pieces, while stirring, for 1 minute.
- Transfer the chicken pieces to a plate.
- Add the remaining 1 tablespoon of the olive oil to the skillet and allow it to heat.
- Add the mushrooms to the hot oil and cook, undisturbed, until browned in spots, about 2 minutes.
- Season the mushrooms with the salt.
- Cook the mushrooms, while stirring, until softened, about 3 minutes.
- Add the tomatoes, the garlic, and the vinegar to the mushrooms and cook, while stirring, until the tomatoes start to soften, about 2 minutes.
- Add the chicken pieces, the ravioli, the chicken broth, and the parmesan cheese to the mushroom mixture and stir to combine.
- 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.
- Serve topped with the parsley.
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