Herb & Balsamic Chicken & Ravioli Skillet

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • Kosher salt
  • One 9-ounce package cheese ravioli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 pound skinless, boneless chicken breasts, cut into chunks
  • Freshly ground black pepper
  • 8 ounces white mushrooms, quartered
  • 1/2 cup Food Network Kitchena,,c Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
  • 1/3 cup flat-leaf parsley leaves, chopped
  • 3 tablespoons grated Parmesan
  • Large pinch crushed red pepper


Step 1

Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.

Step 2

Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).

Step 3

Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes. 

Step 4

Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.  

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