We’ve gotten to the point in our pre-move period where I’m trying, desperately, to limit what I’m buying at the grocery store. I’m attempting to go through what I have in my cupboards and freezer and buy as little “new” as possible. One of the items I need to move through is a gigantic bag of frozen chicken breasts from Costco. You know the bag I’m talking about, right?
That’s a lot of chicken.
I try to change up what I put on this blog, so that you’re not seeing chicken dish after chicken dish week after week. If you start seeing chicken dish after chicken dish in the coming weeks, now you know why! (Sorry about that!)
This dish is quick and easy, and my family really enjoyed it. It brings enough pasta to please my carb loving kids, and enough fresh and healthy to please me.
As usual, I started by prepping all of my ingredients. I’m all about getting everything together, lined up and ready to go like I’m on a TV cooking show set. (Hey, Food Network! Call me, maybe?) Organization in the kitchen alone makes cooking easier! I chopped up some fresh parsley (although, next time I’ll use basil), halved some grape tomatoes and minced some garlic. I also boiled up a package of mini cheese ravioli, drained them, and tossed them with just a bit of olive oil so they wouldn’t stick together.
I sliced up some of those chicken breasts, sprinkled them with salt and pepper, and browned them up just a bit on the stove top.
The chicken wasn’t cooked all the way through, but I removed it from the pan, added a little more oil to the skillet and added a can’s worth of quartered artichoke hearts. The original recipe calls for eight ounces of halved, fresh mushrooms, and you’re more than welcome to use them. My kids won’t touch a mushroom, so I opted to change things up.
Once the artichokes had started to brown up a bit, I added in the minced garlic and those grape tomatoes.
After a couple of minutes, the tomatoes began to soften, and at that point, I added my chicken back into the mix.
Then, I mixed in the cooked ravioli, some chicken broth, a couple of spoonfuls of red wine vinegar, and a good sprinkling of grated Parmesan cheese.
I brought the mixture to a simmer and let it bubble until the chicken was cooked through, about four more minutes.
Before serving, I stirred in the chopped parsley (which was perfectly fine, but I’ll substitute basil next time just for kicks) and sprinkled a little more of the Parmesan on top.
Good stuff, super easy, AND I’m down four chicken breasts out of that huge bag! Score!
SKILLET CHICKEN AND RAVIOLI
Adapted from Food Network Magazine
- 1 (9 oz.) package refrigerated small cheese ravioli
- 2 Tbsp. olive oil, plus more for drizzling over cooked pasta
- 1 1/4 lbs. skinless, boneless chicken breasts, cut into chunks
- salt and pepper
- 1 can of quartered artichoke hearts, drained
- 1 cup halved cherry tomatoes
- 2 cloves garlic, minced
- 2 Tbsp. red wine vinegar
- 1/3 cup low-sodium chicken broth
- 2 Tbsp. grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley or basil, or a combo
- Bring a large pot of water to a boil on the stove. Add the ravioli and cook, according to the directions on the package. Drain. Drizzle the ravioli with a little bit of olive oil and toss, to keep from sticking.
- Season the chicken pieces with salt and pepper.
- Heat 1 Tbsp. of the oil in a large nonstick skillet, over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown, about 2 minutes. Continue to cook, stirring occasionally, one more minute. Transfer to a plate and set aside.
- Heat the remaining oil in the skillet. Add the drained artichoke hearts and cook until they begin to brown.
- Season with salt and continue to cook for a minute more. Stir in the tomatoes, garlic, and vinegar and cook , stirring, until the tomatoes begin to soften, about 2 minutes.
- Return the chicken to the skillet, and then add the ravioli, broth and Parmesan. Stir to combine and simmer for a few minutes until the chicken is cooked through.
- Sprinkle with the parsley (or basil), some more Parmesan cheese, and serve.