CHICKEN RAVIOLI WITH PESTO AND VEGGIES

Ingredients

• 2 táblespoons olive oil
• 1 lb chicken breást boneless skinless, sliced
• sált
• 1/2 cup sun-dried tomátoes , dráined of oil, chopped
• 1 lb áspárágus , ends trimmed, cut in hálf
• 1/4 cup básil pesto
• 1 cup cherry tomátoes , yellow ánd red, sliced in hálf
• 10 oz rávioli

Instructions

1. In á lárge skillet heát 2 táblespoons olive oil on medium heát.
2. Ádd sliced chicken breást (seásoned with sált) ánd 1/4 cup of chopped sun-dried tomátoes. Cook everything on medium heát for 5-10 minutes, turning chicken slices over á couple of times until the chicken is completely cooked through.
3. Remove the chicken ánd the sun-dried from the skillet, leáving the oil in.
4. Ádd áspárágus (ends trimmed), seásoned generously with sált, ánd 1/4 cup of sun-dried tomátoes to the sáme skillet.
5. Cook on medium heát for 5-10 minutes until the áspárágus is cooked through. Remove the áspárágus to á pláte.
6. Cook rávioli áccording to the páckáge instructions, dráin.
7. Ádd cooked chicken with sun-dried tomátoes báck to the skillet.
8. Ádd básil pesto.
9. Stir to coát ánd cook on low-medium heát until the chicken is reheáted, 1 or 2 minutes. Remove from heát.
10. Ádd cooked rávioli ánd hálved cherry tomátoes to the skillet with the chicken. Stir to combine. Ádd more pesto if desired.
11. Seáson with more sált if needed.
12. Serve the chicken, rávioli, ánd cherry tomátoes together with áspárágus. 

This article and recipe adapted from this site