Chicken Ravioli Basil Veggies

Chicken Ravioli with Basil Pesto and Veggies is my absolute go-to when I want something fast that feels a little bit gourmet The medley of asparagus sun dried tomatoes and basil pesto makes this dish restaurant worthy in your own kitchen and cleanup is almost as easy as cooking it

The first time I made this I was trying to use up a random packet of ravioli in my fridge My family fell for the grainy bite of sun dried tomatoes and rich pesto right away Now it is a staple on our meal rotation

Ingredients

• Chicken breast boneless and skinless: choose fresh and slice thin for quick even cooking
• Ravioli: use fresh cheese or chicken ravioli from the refrigerated section for a tender bite
• Olive oil: look for extra virgin for a rich flavor and soft sautéed vegetables
• Salt: enhances all the main flavors throughout the entire dish
• Sun dried tomatoes: pick a jar packed in oil for the deepest flavor and chop them small for even distribution
• Asparagus: go for bright green firm stalks and snap off the woody ends for tender results
• Basil pesto: use a high quality jarred pesto or make your own if you have time for a fresh herby lift
• Cherry tomatoes: look for yellow and red varieties for bright color and sweet juicy pops

Step-by-Step Instructions

Cook the Ravioli:

Boil water with a bit of salt and cook the ravioli according to package directions Drain and keep aside as you prep other ingredients

Brown the Chicken and Sun Dried Tomatoes:

Heat the olive oil in a large skillet over medium heat Add the sliced and salted chicken breast and sprinkle in chopped sun dried tomatoes Cook for about five to ten minutes flipping the chicken until it is golden and fully cooked through

Remove Chicken and Tomatoes:

Scoop the chicken and sun dried tomatoes out of the skillet leaving the flavorful oil behind This bit of oil will season your veggies

Sauté the Asparagus and Extra Sun Dried Tomatoes:

Add trimmed asparagus and more sun dried tomatoes to the skillet Season with salt Cook for five to ten minutes stirring often until the asparagus is bright green and just tender Transfer to a plate

Combine Ingredients:

Return the cooked chicken and sun dried tomatoes to the skillet Stir in the basil pesto Add back the asparagus Cook everything together on low medium heat for a minute or two just to blend the flavors and reheat the chicken

Finish with Ravioli and Cherry Tomatoes:

Add the drained ravioli and halved cherry tomatoes to the skillet Gently stir everything together making sure all the ravioli get a nice coating of pesto Taste for seasoning and add a pinch more salt if needed

Serve and Enjoy:

Plate the chicken ravioli and veggies all together Serve hot with extra pesto or a sprinkle of grated parmesan if you like

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I am always amazed how the sun dried tomatoes add a deep tangy flavor that regular tomatoes just cannot deliver Every time my family gathers around the table for this dish someone always ends up sneaking extra asparagus onto their plate

Storage Tips

If you have leftovers simply scoop them into an airtight container and store in the fridge They reheat well in the microwave or gently in a skillet with a splash of water to loosen the sauce For the best texture enjoy within two days

Ingredient Substitutions

Feel free to swap the chicken for turkey or cooked shrimp if you prefer a different protein Spinach ravioli instead of chicken ravioli also works well If you do not have asparagus snap peas or broccoli florets are great substitutions

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Serving Suggestions

Serve this dish with a simple arugula salad tossed in lemon and olive oil For a heartier meal add garlic bread on the side This pasta is also lovely with a glass of chilled white wine

Recipe FAQs

→ Can I use store-bought ravioli for this dish?

Yes, store-bought ravioli works perfectly and saves prep time. Choose your favorite cheese or chicken filling for best flavor.

→ What type of chicken is best?

Boneless, skinless chicken breast is ideal, but thigh meat also works for a juicier result with richer flavor.

→ Can I substitute vegetables?

Absolutely! Try green beans, zucchini, or broccoli if asparagus isn't available, adjusting cooking time as needed.

→ How do I make basil pesto at home?

Blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil until smooth. Adjust seasoning to taste.

→ What’s the best way to reheat leftovers?

Gently warm in a skillet over medium heat with a splash of water or chicken broth to prevent drying out.

→ Can I make it ahead of time?

You can prep components ahead and combine just before serving to maintain fresh texture and flavor.