Hi everyone! I’m Julie from White Lights on Wednesday. I’m really excited to be posting for Jenny while she’s off being a new mommy again and taking some much needed down time. Over on my blog I go on about food almost all the time – like Cheesy Adobo Chicken Hash, Crock Pot Burritos, Cheesecake Sandwich Cookies, and Cupcake Milkshakes. Yeah. But I do the occasional DIY project too, and I love to share blog tips & tricks. Sharing is caring after all.
I’ve been a Food Network junkie forever. Then the Cooking Channel came out and it was double trouble. Then came Food Network Magazine and it was all over. After buying last month’s edition I was draw to their Skillet Chicken & Ravioli recipe. However, I have picky eaters at my house and mushrooms and grape tomatoes were never going to fly. So I changed things up and got cooking. This dish is pretty, tastes good, and it takes almost no time at all. Perfect for Jenny’s husband to make while she gets in a quick nap.
Skillet Chicken & Ravioli
Adapted from Food Network Magazine
9 ounce package small cheese ravioli
2 tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut into 1″ chunks
Salt and pepper
1 bunch asparagus, rinsed and dried
1/4 cup sun-dried tomatoes, drained and julianned
2 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup chicken broth
2 tablespoons fresh grated Parmesan cheese
1 teaspoon dried parsley
- Bring a large pot of water to a boil. Season water generously with salt. Add ravioli and cook according to package directions. Drain, drizzle with 2 to 3 tablespoons vegetable oil, toss, and set aside.
- Meanwhile, add 1 tablespoon vegetable oil to a large skillet over medium heat. Season chicken with salt and pepper; add to skillet. Cook chicken until all sides are brown and no longer pink in the middle. Transfer chicken to a plate; set aside.
- Heat 1 tablespoon oil in same skillet. Add asparagus and cook for 4 minutes turning a couple times. Add sun-dried tomatoes, garlic, and vinegar; cook for 2 minutes. Add the chicken back to the skillet, along with the drained ravioli, broth, and Parmesan cheese. Bring to a simmer, and cook for 4 minutes, stirring occasionally. Sprinkle with parsley; serve warm.