Herb Balsamic Chicken Ravioli Skillet Recipes

HERB & BALSAMIC CHICKEN & RAVIOLI SKILLET

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
• Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
• Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
• Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

BALSAMIC GARLIC AND HERB CHICKEN

Steps:

• Combine flour, salt and pepper. Dredge chicken in flour mixture.
• Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned.
• Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in the skillet.
• Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
• Stir in tomatoes and green chiles and garlic and herb sauce mix until combined.
• Return chicken to skillet. Reduce heat to medium and cook, uncovered 5 minutes or until done.
• Stir in 1/4 cup green onions.
• Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

Steps:

• Coat chicken in balsamic vinegar, then olive oil.
• Season chicken with rosemary, salt & pepper and let stand 30 minutes.
• Bring a large pot of water to boil for ravioli.
• Salt water and drop ravioli in water.
• Cook according to package.
• Heat a medium nonstick skillet over medium high heat.
• Add chicken breasts and cracked garlic to the pan.
• Cook chicken 12 minutes, turning occasionally, or until juices run clear.
• The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When done, cover.
• When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
• To the second skillet, add butter to the pan and let it begin to brown.
• When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
• Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
• The vinegar will become thick and syrup like.
• Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
• Serve chicken with ravioli.

SKILLET CHICKEN AND RAVIOLI

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.