Sun-Dried Tomato Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, chopped into bite-size pieces
02 -
2 tablespoons olive oil
03 -
450 g frozen cheese ravioli
→ Seasonings
04 -
Black pepper, as much as you like
05 -
Salt, sprinkle to your taste
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon garlic powder
08 -
0.5 teaspoon red pepper flakes, more or less to your liking
→ Sauce and Aromatics
09 -
120 ml chicken broth
10 -
3 cloves garlic, minced up
11 -
240 ml heavy cream
12 -
80 g sun-dried tomatoes, chopped up
13 -
15 g fresh parsley, chopped small
14 -
6 green onions, sliced
15 -
90 g Parmesan, shredded, and extra for topping
# Steps to Follow:
01 -
Spoon it out right away and throw on more Parmesan if you feel like it.
02 -
Dump the cooked ravioli and Parmesan into your pan. Gently mix everything together to fully coat. If it looks too thick, splash in a bit of your saved pasta water till it feels right.
03 -
Next, pour in the heavy cream and broth. Let that all hang out over low heat for a couple of minutes so everything mixes together nicely.
04 -
Toss in minced garlic, sun-dried tomatoes, green onions, and parsley. Let this cook a few minutes till it smells great and the veggies soften up.
05 -
Heat up your oil in a skillet over medium-high. Toss in the chicken and sprinkle on Italian seasoning, garlic powder, salt, pepper, and chili flakes. Cook it through until browned, about five to seven minutes.
06 -
Boil your cheese ravioli the way it says on the packet in salty water. Once they're ready, scoop out 120 ml of that water before you drain ‘em. Set the pasta aside for later.
# Additional Tips:
01 -
If your sauce turns out a bit too thick, you can loosen it up with the reserved ravioli water.
02 -
Chop the sun-dried tomatoes up small so every bite gets some.