Description
Discover how to make Creamy Sun-dried Tomato Chicken Ravioli, a delicious dish blending rich flavors and easy steps. Perfect for impressing guests or a cozy family meal!
Ingredients
- 1 pound (454 g) froz en ravioli (use your favorite)
- 2 tablespoon (30 ml) s olive oil
- 2 chicken breasts (boneless and skinless, cut into bite size pieces)
- Salt and pepper (to taste)
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) Italian seasoning
- 1/2 teaspoon (3 ml) red pepper flakes (adjust to taste)
- 3 cloves garlic (minced)
- 1/2 cup (120 ml) sun-dried tomatoes (chopped)
- 6 green onions (chopped)
- 1/4 cup (60 ml) fresh parsley (chopped)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) Parmesan cheese (grated, plus extra for serving)
Instructions
- Prepare the cheese ravioli following the directions provided on the package. Once cooked, drain them and keep aside, saving ½ cup of the water from boiling.
- In a large frying pan, warm 2 tablespoons of olive oil on medium-high heat. Incorporate the chicken pieces and add salt, pepper, garlic powder, Italian seasoning, and red pepper flakes for flavor. Cook until the chicken is nicely browned and thoroughly cooked, approximately 5-7 minutes.
- Introduce the minced garlic, sun-dried tomatoes, green onions, and parsley to the skillet. Stir and continue cooking for an additional 2 minutes.
- Pour in the heavy cream and chicken broth. Let everything simmer for 2-3 minutes to blend the flavors together.
- Add the cooked ravioli and sprinkle in the grated Parmesan cheese. Gently toss everything to cover the ravioli with the creamy mixture. If the sauce is too thick, mix in some of the saved pasta water to adjust the consistency. Serve immediately while hot.
Notes
- Ensure chicken pieces are uniform for even cooking and moistnessnUse scissors for chopping sun-dried tomatoes to keep the board cleannIncorporate Parmesan gradually, stirring to maintain a smooth sauce
