SKILLET CHICKEN AND RAVIOLI

By cwagner

Ingredients

• 1 9 oz. pkg. small cheese ravioli
• 2 T EVOO, plus more for drizzling
• 1 1/4 lbs. skinless, boneless chicken breasts, cut into chunks
• Freshly ground pepper
• 8 oz. white mushrooms, sliced
• 1 c. halved cherry tomatoes
• 2 cloves garlic, thinly sliced
• 2 T red wine vinegar
• 1/3 c. chicken broth
• 2 T grated parmesan cheese
• 1/4 c. chopped fresh parsley

Preparation

Step 1

Bring a pot of salted water to a boil. Add the ravioli and cook as the lane directs; drain, then drizzle with olive oil and toss.
Meanwhile, season the chicken with salt and pepper. Heat 1 T olive oil in a a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 min. Continue to cook, stirring 1 more min. Transfer to a plate
Heat the remaining 1 T olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 min. Season with salt and continue to cook, stirring until softened, about 3 min. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 min. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, siring occasionally, until the chicken is cooked through, about 4 min. Top with Parsley.