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Skillet Chicken Ravioli
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| 1- 9oz package | ravioli |
| 2 Tbls | extra virgin olive oil |
| 1-1/4 lb | skinless boneless chicken breast cut into chunks |
| Black Pepper | |
| 8oz | mushrooms |
| 1 cup | halved cherry tomatoes |
| 2 cloves | garlic thinly sliced |
| 2 Tbls | red wine vinegar |
| 1/3 cup | low sodium chicken broth |
| 2 Tbls | grated Parmesan |
| 1/4 cup | chopped fresh parsley or basil or combination |
Cook ravioli then drizzle with olive oil
Season chicken with salt and pepper. Heat one Tbls olive oil in large skillet over med high heat. Cook chicken 3mins.
Transfer to a plate
Heat Tbls of olive oil in same skillet
Stir in mushrooms, tomato, garlic and vinegar until tomato begins to soften. About two mins
Return chicken, add ravioli, broth and Parmesan and bring to simmer.
Cook until chicken is cooked through. About 4 mins.
Top with parsley.
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