Pesto Veggie Chicken Pasta (Printable Version)
Chicken ravioli tossed with pesto, fresh asparagus, and tomatoes in 30 minutes.
# Ingredients:
01 -
1 cup cherry tomatoes, halved (red and yellow)
02 -
¼ cup basil pesto
03 -
10 oz ravioli
04 -
2 tbsp olive oil
05 -
½ cup sun-dried tomatoes, chopped and drained of oil
06 -
1 lb asparagus, halved with the ends removed
07 -
Salt to season
08 -
1 lb chicken breast, skinless, boneless, and sliced
# Steps:
01 -
Follow the package steps to prepare the ravioli, then drain. Move on with the rest of the dish while it's cooking.
02 -
Take a big skillet, warm up 2 tbsp of olive oil over medium heat, and toss in the chicken slices (sprinkle on some salt first) along with ½ cup chopped sun-dried tomatoes. Let it cook for 5-10 minutes, flipping the chicken a few times until it's fully done.
03 -
Take the chicken and sun-dried tomatoes out of the pan but leave the oil behind in the skillet.
04 -
Using that same skillet, toss in the asparagus (make sure it's trimmed and halved), season it well with salt, and add some sun-dried tomatoes. Cook it over medium heat for 5-10 minutes till the asparagus is nice and tender. After that, take it out and set it aside.
05 -
Put the chicken and sun-dried tomatoes back into the skillet. Spoon in some basil pesto, mix it all evenly, and cook on a low-medium setting for another minute or two until it's warmed up. Turn off the heat when done.
06 -
Add the ravioli and cherry tomato halves to the cooked chicken and pesto mix in the skillet. Stir gently to blend it all. Feel free to use more pesto and adjust salt if you'd like.
07 -
On your plate, serve the chicken, ravioli, and tomatoes alongside the asparagus. Dig in and enjoy!
# Notes:
01 -
Curious about homemade pesto? Check out a 20-Minute Homemade Basil Pesto guide!