Chicken Ravioli with Pesto and Veggies (Print Version)
# Ingredients:
01 -
10 oz ravioli
02 -
2 tablespoons olive oil
03 -
1 lb boneless skinless chicken breast, sliced
04 -
Salt, to taste
05 -
½ cup sun-dried tomatoes, drained of oil, chopped
06 -
1 lb asparagus, ends trimmed, cut in half
07 -
¼ cup basil pesto
08 -
1 cup cherry tomatoes, yellow and red, sliced in half
# Instructions:
01 -
Cook ravioli according to the package instructions, and drain. While the ravioli cooks, proceed with the rest of the recipe.
02 -
In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add sliced chicken breast (seasoned with salt) and ¼ cup chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until completely cooked through.
03 -
Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in.
04 -
Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove the asparagus to a plate.
05 -
Add the cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto, stir to coat, and cook on low-medium heat until the chicken is reheated, about 1 to 2 minutes. Remove from heat.
06 -
Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken and pesto. Stir to combine. Add more pesto if desired, and season with additional salt if needed.
07 -
Serve the chicken, ravioli, and cherry tomatoes together with the cooked asparagus. Enjoy!
# Notes:
01 -
Want to make basil pesto from scratch? Try a 20-Minute Homemade Basil Pesto Recipe.