Chicken, Tomato - sherry Ravioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 chicken breasts |
1 tomatoes |
Directions:
1. plum (or 1–2 regular) tomatoes, coarsely chopped
2. shallots, finely chopped
3. tablespoons fresh basil leaves, coarsely chopped
4. oz pre-sliced portabellas, coarsely chopped
5. boneless, skinless chicken breasts (about 1 lb)
6. Large zip-top bag
7. tablespoons all purpose flour
8. /4 teaspoon pepper
9. teaspoon kosher salt, divided
10. tablespoons olive oil
11. /3 cup julienne-cut sun-dried tomatoes
12. cup reduced-sodium chicken broth
13. /2 cup sherry wine, divided
14. package three-cheese small ravioli (9–12 oz)
15. tablespoons garlic herb butter
16. Prep
17. Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
18. Cut chicken into bite-size pieces; place in zip-top bag (wash hands).
19. Steps
20. Preheat stock pot on medium-high 2–3 minutes. Add flour, pepper, and 1/2 teaspoon of the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 2–3 minutes or until browned.
21. Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1–2 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.
22. Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.
23. CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN 35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%
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