Creamy Sun-Dried Tomato Chicken Ravioli

Creamy Sun-Dried Tomato Chicken Ravioli

INGREDIENTS:

Main Ingredients

450 g frozen cheese ravioli
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
2 tablespoons olive oil

Seasonings

Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes, adjustable to taste

Sauce and Aromatics

3 cloves garlic, minced
80 g sun-dried tomatoes, chopped
6 green onions, chopped
15 g fresh parsley, chopped
240 ml heavy cream
120 ml chicken broth
90 g Parmesan cheese, grated, plus extra for serving

DIRECTIONS:

Step 01

Cook the frozen cheese ravioli according to package directions. Drain well and set aside, reserving 120 ml of the pasta cooking water.

Step 02

Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté until browned and cooked through, about 5 to 7 minutes.

Step 03

Add minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley to the pan. Stir and cook for 2 minutes until fragrant and softened.

Step 04

Pour in heavy cream and chicken broth. Simmer gently for 2 to 3 minutes, allowing the flavors to combine.

Step 05

Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss gently to coat the pasta in the sauce. If the mixture is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with additional Parmesan if desired.

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