Skillet Chicken and Ravioli

Ready in 30 minutes
Prep: 15 minutes
Cook: 15 minutes

Yield: 4 servings

Ingredients

1 nine-ounce package of small cheese ravioli
2 tablespoons of extra-virgin olive oil, plus more for drizzling
1 quarter pounds of skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
8 ounces of halved white mushrooms
1 cup of halved cherry tomatoes
2 cloves of thinly sliced garlic
2 tablespoons of red wine vinegar
1/3 cup of low-sodium chicken broth
2 tablespoons of grated parmesan cheese
1/4 cup of chopped fresh parsley, basil or a combination
Kosher salt

Directions

First bring a pot of salted water to a boil. Then add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.

In the meantime, season the chicken with salt and pepper. Then heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. After that add the chicken and cook, undisturbed, until beginning to brown, for about two minutes. Then continue to cook, stirring, for one more minute. After that transfer to a plate.

Next heat the remaining one tablespoon of olive oil in the skillet. Then add the mushrooms and cook, undisturbed, until browned in spots, for about two minutes. After that season with salt and continue to cook, stirring, until softened, for about three more minutes. Then stir in the garlic, tomatoes and vinegar and cook until the tomatoes begin to soften, for about two minutes. After that return the chicken to the skillet, then add the broth, ravioli and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, for about four minutes. In the end top with the parsley. Enjoy.