I love the Rachel Ray magazine. It is always chocked full of simple fast dinner recipes.
This skillet ravioli with chicken is lovely. Lots of flavor, simple fresh ingredients, and it took all of 30 minutes to get on the table.
That is my kind of dinner!
What you need,
2 boneless skinless chicken breasts cut into inch chunks
1 9oz. pkg. Ravioli I uses spinach and cheese but any flavor you like would work
2 tbsp. extra virgin olive oil
8 oz. white button mushrooms, halved
1 cup cherry or grape tomatoes, halved
2 cloves of garlic, thinly sliced
2 tbsp. red wine vinegar
1/3 cup low sodium chicken broth
¼ cup freshly grated Parmesan Cheese
¼ fresh basil, chopped
Salt and Pepper
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions. Drain, toss with a little olive oil and set aside.
Pat the chicken dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of the olive oil over medium high heat. Cook the chicken for 8-10 minutes until well browned and cooked through.
Remove from the pan and set aside.
Heat the remaining tablespoon of olive oil and cook the mushrooms for 4-5 minutes until they start to soften and brown. Season with salt and pepper to taste. Add in the tomatoes, garlic and vinegar to the pan and cook for another 3-4 minutes until the tomatoes soften. Return the chicken to the pan and add the ravioli and the chicken broth, stir everything to combine.
Simmer for 3-4 minutes until everything is warmed through.
Stir in the cheese and basil just before serving.
I love one pan meals! So fast and flavorful, perfection!
Recipe from Rachel Ray