Chicken Ravioli Basil Veggies (Printable Version)
Chicken, ravioli, asparagus, and tomatoes tossed in basil pesto for a savory, vibrant pasta skillet in just 30 minutes.
# Ingredients:
→ Pasta and Protein
01 -
285 grams ravioli
02 -
450 grams chicken breast, boneless, skinless, sliced
→ Vegetables
03 -
225 grams asparagus, ends trimmed, cut in half
04 -
120 grams cherry tomatoes, yellow and red, halved
05 -
75 grams sun-dried tomatoes, drained of oil, chopped
→ Sauce and Seasoning
06 -
30 millilitres olive oil
07 -
60 millilitres basil pesto
08 -
Salt, to taste
# Steps:
01 -
Prepare ravioli according to package instructions in salted boiling water. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add sliced chicken breast seasoned with salt and half of the chopped sun-dried tomatoes. Cook for 5 to 10 minutes, turning the chicken until fully cooked.
03 -
Transfer the cooked chicken and sun-dried tomatoes to a plate, keeping the oil in the skillet. Add asparagus and remaining sun-dried tomatoes, season with salt, and cook over medium heat for 5 to 10 minutes until asparagus is tender. Remove asparagus to a plate.
04 -
Return the chicken and sun-dried tomatoes to the skillet. Add basil pesto and stir to coat. Heat on low-medium for 1 to 2 minutes until warmed through. Remove from heat.
05 -
Add cooked ravioli and halved cherry tomatoes to the skillet with chicken and pesto. Stir gently to combine and heat through. Adjust salt as needed; add extra pesto if desired.
06 -
Serve the chicken, ravioli, and cherry tomatoes together with sautéed asparagus. Enjoy immediately.
# Notes:
01 -
For optimal colour and texture, do not overcook the asparagus; aim for crisp-tender stalks.
02 -
For extra flavour, toss in a few basil leaves just before serving.