Skillet Chicken and Ravioli

Ingredients

• 9 ounce cheese ravioli 
• 1 cup cherry tomatoes halved
• 2 cloves garlic thinly sliced
• 4 servings kosher salt 
• 0.3 cup chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin plus more for drizzling
• 2 tablespoons parmesan cheese grated
• 4 servings pepper freshly ground
• 2 tablespoons red wine vinegar 
• 1.3 pounds chicken breasts boneless skinless cut into chunks
• 8 ounces mushrooms white halved
• 0.3 cup a combination fresh chopped

Equipment

• frying pan
• pot

Directions

1. Bring a pot of salted water to a boil.
2. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
3. Meanwhile, season the chicken with salt and pepper.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute.
6. Transfer to a plate.
7. Heat the remaining 1 tablespoon olive oil in the skillet.
8. 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.