Chicken Ravioli with Basil Pesto (Print Version)
# Ingredients:
01 -
10 oz ravioli
02 -
2 tablespoons olive oil
03 -
1 lb chicken breast, boneless and skinless, 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 -
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add sliced chicken breast seasoned with salt and ¼ cup of chopped sun-dried tomatoes. Cook on medium heat for 5-10 minutes, turning the chicken slices occasionally until fully cooked.
03 -
Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
04 -
Add asparagus, seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove the asparagus to a plate.
05 -
Add cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto and stir to coat. Cook on low-medium heat until the chicken is reheated, about 1-2 minutes. Remove from heat.
06 -
Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken mixture. Stir to combine. Add more pesto if desired. Season with additional salt if needed.
07 -
Serve the chicken, ravioli, and cherry tomatoes together with the cooked asparagus.
# Notes:
01 -
To make basil pesto from scratch, follow a 20-minute Homemade Basil Pesto recipe for extra flavor.