Pesto Ravioli with Chicken
Delicious ravioli dish served in a cheesy pesto sauce with artichokes, mushrooms & tomatoes and garnished with grilled chicken & fresh basil. This sumptuous & savory entree is terrific for company dinners.
Ingredients
- 6-8 boneless, skinless chicken breasts
- 1 to 2 tbsp. Italian seasoning (or more if needed)
- 4 cups chicken broth
- 2 24-oz. pkgs. cheese-filled ravioli
- 1/4 cup olive oil
- 8 oz. fresh mushrooms sliced
- 1 cup grape tomatoes halved
- 14 oz. can artichoke hearts rinsed and drained
- 1/2 8-oz jar pesto sauce (4-ounces)
- 1 to 2 cups 6-cheese Italian cheese blend parmesan, asiago, romano, fontina, mozzarella & provolone cheeses
- fresh basil for garnish, as desired
Instructions
- Sprinkle Italian seasoning on each side chicken breasts.
- Grill chicken breasts until completely done.
- Set aside.
- In large Dutch oven, heat chicken broth to boiling.
- Add ravioli and cover lid.
- Cook about 5-8 minutes until ravioli is cooked through.
- Meanwhile, in a large skillet heat olive oil.
- Add mushrooms and saute about 5 minutes, turning frequently.
- Add tomatoes and saute an additional 5 minutes.
- Add artichoke hearts; stir gently and heat through about 2-3 minutes.
- Stir pesto sauce gently into mushroom mixture until thoroughly mixed.
- Pour half of the veggie mixture into another skillet.
- Add half of the ravioli to each skillet and stir gently to raviolis do not burst open.
- Stir very gently until everything is combined.
- Add one cup of Italian cheese blend to each skillet and stir gently again.
- Place chicken breasts on top dividing between each skillet.
- Cover each of the skillets with one cup of Italian cheese blend.
- Cover with lids and allow cheese to melt – about 5 minutes.
- Sprinkle each skillet with remaining cup of cheese, if desired.
- Add fresh basil, for garnish, if desired.
Notes
© Can’t Stay Out of the Kitchen
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