Sun-Dried Tomato Chicken (Printable Version)
Ravioli stuffed with chicken and cheese, tossed in a sun-dried tomato cream with herbs and Parmesan.
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, sliced into small cubes
02 -
2 tablespoons olive oil
03 -
450 g frozen cheese ravioli
→ Seasonings
04 -
0.5 teaspoon red pepper flakes, use more or less as you like
05 -
Salt, just enough
06 -
1 teaspoon garlic powder
07 -
Black pepper, as much as you want
08 -
1 teaspoon Italian seasoning
→ Sauce and Aromatics
09 -
90 g Parmesan cheese, shredded, keep a bit extra to sprinkle at the table
10 -
15 g fresh parsley, finely chopped
11 -
6 green onions, chopped up
12 -
120 ml chicken broth
13 -
3 garlic cloves, finely chopped
14 -
80 g sun-dried tomatoes, chopped up
15 -
240 ml heavy cream
# Step-by-Step Guide:
01 -
Plate it up fast and toss on extra Parmesan if you’re feeling fancy.
02 -
Spoon in the ravioli and toss through a handful of Parmesan. Mix gently until everything is nice and creamy. Got a thick sauce? Splash in a little of that saved pasta water.
03 -
Pour in your cream and the chicken stock. Let it bubble gently on low heat for about two or three minutes so the flavors become friends.
04 -
Toss in the garlic, sun-dried tomatoes, green onions, and fresh parsley. Cook for just a couple of minutes. You’ll smell when it’s good.
05 -
Get your skillet hot with olive oil. Add the chopped chicken and season with garlic powder, black pepper, salt, red pepper flakes, and Italian seasoning. Keep stirring until it’s browned and cooked through—usually five to seven minutes.
06 -
Drop the cheese ravioli in boiling salted water. Follow the directions on the bag. Save about 120 ml of the pasta water, then drain well and set the ravioli aside.
# Additional Notes:
01 -
If your sauce gets too thick, the reserved pasta water helps thin it out just right.
02 -
Chop sun-dried tomatoes small so they blend in every bite.