Skillet Chicken with Ravioli

June 7, 2013 by Jenny Melrose

Last Updated on

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.


Circle Bio Pic

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 1



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



  1. 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.
  2. 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.
  3. 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.

Skillet Chicken & Ravioli 2

  • Trackbacks

  • Trackback from Chicken and Pasta: A Healthy Recipe
    Saturday, 29 March, 2014

    […] week my friend Julie at White Lights on Wednesday Shared a great Pasta recipe and she inspired me to come up with this chicken and pasta of my own. Chris and I are trying to eat […]

Leave a Comment

Your email is never shared.
Required fields are marked *

The Melrose Family