Pesto Ravioli with Chicken

🧂 Ingredients

• 6 boneless, skinless chicken breasts
• 1 to 2 tbsp. Italian seasoning

  (or more if needed)
• 4 cups chicken broth
• 48 oz. pkg. cheese-filled ravioli

  (two 24-ounce packages)
• 1/4 cup olive oil
• 8 oz. fresh mushrooms

  sliced
• 1 cup grape tomatoes

  halved
• 14 oz. can artichoke hearts

  rinsed and drained
• 4 oz. jar pesto sauce

  (half of an 8-ounce jar)
• 2 cups 6-cheese Italian cheese blend

  parmesan, asiago, romano, fontina, mozzarella & provolone cheeses
• 1 tbsp. fresh basil

  for garnish, as desired

Instructions

• 1 Sprinkle Italian seasoning on each side chicken breasts.
• 2 Grill chicken breasts until completely done.
• 3 Set aside.
• 4 In large Dutch oven, heat chicken broth to boiling.
• 5 Add ravioli and cover lid.
• 6 Cook about 5-8 minutes until ravioli is cooked through.
• 7 Meanwhile, in a large skillet heat olive oil.
• 8 Add mushrooms and saute about 5 minutes, turning frequently.
• 9 Add tomatoes and saute an additional 5 minutes.
• 10 Add artichoke hearts; stir gently and heat through about 2-3 minutes.
• 11 Stir pesto sauce gently into mushroom mixture until thoroughly mixed.
• 12 Pour half of the veggie mixture into another skillet.
• 13 Add half of the ravioli to each skillet and stir gently so raviolis do not burst
  open.
• 14 Stir very gently until everything is combined.
• 15 Add one cup of Italian cheese blend to each skillet and stir gently again.
• 16 Place chicken breasts on top dividing between each skillet.
• 17 Cover each of the skillets with one cup of Italian cheese blend.
• 18 Cover with lids and allow cheese to melt – about 5 minutes.
• 19 Sprinkle each skillet with remaining cup of cheese, if desired.
• 20 Add fresh basil, for garnish, if desired.

Nutrition Info