CHICKEN RAVIOLI WITH PESTO AND VEGGIES
Ingredients
- 2 táblespoons olive oil
- 1 lb chicken breást boneless skinless, sliced
- sált
- 1/2 cup sun-dried tomátoes , dráined of oil, chopped
- 1 lb áspárágus , ends trimmed, cut in hálf
- 1/4 cup básil pesto
- 1 cup cherry tomátoes , yellow ánd red, sliced in hálf
- 10 oz rávioli
Instructions
- In á lárge skillet heát 2 táblespoons olive oil on medium heát.
- Ádd sliced chicken breást (seásoned with sált) ánd 1/4 cup of chopped sun-dried tomátoes. Cook everything on medium heát for 5-10 minutes, turning chicken slices over á couple of times until the chicken is completely cooked through.
- Remove the chicken ánd the sun-dried from the skillet, leáving the oil in.
- Ádd áspárágus (ends trimmed), seásoned generously with sált, ánd 1/4 cup of sun-dried tomátoes to the sáme skillet.
- Cook on medium heát for 5-10 minutes until the áspárágus is cooked through. Remove the áspárágus to á pláte.
- Cook rávioli áccording to the páckáge instructions, dráin.
- Ádd cooked chicken with sun-dried tomátoes báck to the skillet.
- Ádd básil pesto.
- Stir to coát ánd cook on low-medium heát until the chicken is reheáted, 1 or 2 minutes. Remove from heát.
- Ádd cooked rávioli ánd hálved cherry tomátoes to the skillet with the chicken. Stir to combine. Ádd more pesto if desired.
- Seáson with more sált if needed.
- Serve the chicken, rávioli, ánd cherry tomátoes together with áspárágus.
This article and recipe adapted from this site