Description
A comforting and indulgent meal featuring ravioli tossed in a creamy sun-dried tomato sauce with tender chicken.
Ingredients
- Frozen ravioli
- Olive oil
- Boneless skinless chicken breasts
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- Red pepper flakes
- Fresh garlic (minced)
- Sun-dried tomatoes (chopped)
- Green onions (sliced)
- Fresh parsley (chopped)
- Heavy cream
- Low sodium chicken broth
- Freshly grated Parmesan cheese
- Reserved pasta water
Instructions
- Cook the ravioli in salted boiling water until they float, about 4 minutes. Reserve half a cup of pasta water and transfer ravioli to a bowl.
- In a skillet, heat olive oil over medium-high heat and season chicken breasts with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook for 3 minutes, flip and cook for another 2-4 minutes until golden and cooked through.
- Add minced garlic, sun-dried tomatoes, green onions, and parsley to the skillet. Sauté for about 2 minutes.
- Lower the heat and pour in heavy cream and chicken broth. Scrape browned bits from the pan and let simmer for 2-3 minutes until slightly thickened.
- Fold the cooked ravioli into the sauce. Add Parmesan cheese, mixing until melted. Adjust consistency with reserved pasta water if needed.
- Serve hot, garnished with extra Parmesan.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg