Chicken Ravioli with Basil Pesto and Veggies
Chicken Ravioli Skillet with Basil Pesto and Veggies is an easy pasta dinner! This gourmet meal takes only 30 minutes! Packed with protein and vegetables: asparagus, fresh tomatoes, and sun-dried tomatoes!
Ingredients
- 10 ozravioli
- 2 tablespoonsolive oil
- 1 lbchicken breast (boneless skinless, sliced)
- salt
- ½ cupsun-dried tomatoes (, drained of oil, chopped)
- 1 lbasparagus (, ends trimmed, cut in half)
- ¼ cupbasil pesto
- 1 cupcherry tomatoes (, yellow and red, sliced in half)
Directions
- 1
Cook ravioli according to the package instructions, and drain. While the ravioli cooks, proceed with the rest of the recipe.
- 2
In a large skillet heat 2 tablespoons olive oil on medium heat.
- 3
Add sliced chicken breast (seasoned with salt) and 1/4 cup of chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until the chicken is completely cooked through.
- 4
Remove the chicken and the sun-dried from the skillet, leaving the oil in.
- 5
Add asparagus (ends trimmed), seasoned generously with salt, and 1/4 cup of sun-dried tomatoes to the same skillet.
- 6
Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a plate.
- 7
Add cooked chicken with sun-dried tomatoes back to the skillet.
- 8
Add basil pesto.
- 9
Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
- 10
Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
- 11
Season with more salt if needed.
- 12
Serve the chicken, ravioli, and cherry tomatoes together with asparagus.
- 13
Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.