| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- Kosher salt
- One 9-ounce package small cheese ravioli
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
- Freshly ground pepper
- 8 ounces white mushrooms, halved
- 1 cup halved cherry tomatoes
- 2 cloves garlic, thinly sliced
- 2 tablespoons red wine vinegar
- 1/3 cup low-sodium chicken broth
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh parsley, basil or a combination
Instructions
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. 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.
Nutrition Facts
| Calories | 457 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 121 milligrams |
| Sodium | 537 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 44 grams |
| Calories | 457 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 121 milligrams |
| Sodium | 537 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 44 grams |
Reviews
We really liked it. I used kielbasa sausage that I had on hand, which was really good. With the sausage and I used basil, I think balsamic vinegar would have been even better instead of red wine vinegar. I think any type of sausage could be used instead of chicken successfully in this recipe, if wanted. I just like that the recipe is simple and quick to make. I would probably give it 4 on flavor but 5 stars due to ease and quickness.
pretty easy to make
Wasn’t bad. Just kinda meh
I also used balsamic vinegar; instead of parsley I used fresh baby spinach since that’s what I had and a palm-full of sun dried tomatoes and it is a beautiful presentation!!
Super easy! I didn’t have red wine vinegar so I substituted Balsamic vinegar. Was still delicious. I also used Tortellini instead of ravioli since that is all I had. It is a great summer dish, not heavy at all. The Parsley gave it that freshness at the end. Will definitely make this again.
Used white wine instead of vinegar & added some diced onions in with the garlic! Delish!
Used Balsamic instead of red wine vinegar. Loved it!!
Added sundried tomatoes and this was an instant hit!
It was good. It was kind of bland though. I expected a thicker broth.
This was very good. I did double the broth and vinegar and used 16oz tortellini. I had a bag of 10oz ravioli but did not seem like it would feed 4.