Tomato-Sherry Pasta and Chicken

By drinkfairy

Ingredients

• 3 plum (or 12 regular) tomatoes, coarsely chopped
• 2 shallots, finely chopped
• 2 tablespoons fresh basil leaves, coarsely chopped
• 6 oz pre-sliced portabellas, coarsely chopped
• 2 boneless, skinless chicken breasts (about 1 lb)
• Large zip-top bag
• 3 tablespoons all purpose flour
• 1/4 teaspoon pepper
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 1/3 cup julienne-cut sun-dried tomatoes
• 1 cup reduced-sodium chicken broth
• 1/2 cup sherry wine, divided
• 1 package three-cheese small ravioli (912 oz)
• 2 tablespoons garlic herb butter

Details

Cooking time 50mins
Adapted from publix.com

Preparation

Step 1

Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
Cut chicken into bite-size pieces; place in zip-top bag (wash hands).
Steps
Preheat stock pot on medium-high 23 minutes. Add flour, pepper, and 1/2 teaspoon of the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 23 minutes or until browned.
Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 12 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.
Reduce heat to simmer; cook 810 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.
CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN 35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%