Chicken Ravioli with Lemon-Thyme Sauce

By devogirl

So delish!

Ingredients

• 1 (18oz) tray of Organic Spinach and Cheese Ravioli (Costco)
• 1 1/4 lb boneless, skinless chicken breast or thighs, cut into 1 inch pieces
• 1 Tbsp butter
• 4 garlic cloves, diced
• 2 shallots, diced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 1/2 cup heavy whipping cream
• 1/2 lemon, juiced
• 1 Tbsp green onions
• 1/2 Tbsp fresh thyme, minced
• 1 1/2 Tbsp parmesan
• 1 tsp lemon rind, diced
• 2 tsp honey
• lemon pepper to taste

Details

Adapted from pastaprima.com

Preparation

Step 1

1. Bring large pot of water to boil for later use.

2. Heat butter in a large skillet on medium. Season chicken with salt and lemon pepper. Add garlic, shallots, and teh chicken. Do not stir. Allow the ingredients to brown. Once lightly browned, flip and brown the second side. Once they are just cooked through, remove and place on paper towel.

3. Deglaze the pan with white wine. Use wooden spoon to scrape brown bits from the pan. Turn heat to high adn reduce wine to about half. reduce heat to medium and add the remaining ingredients. Reduce the sauce and cook until it thickens. Add more parmesan if necessary.

4. Cook ravioli according to instructions. While ravioli is cooking, add chicken mix to sauce. Add more sald and pepper to taste.