Tomato-Sherry Pasta and Chicken

Ingredients 3 plum (or 1–2 regular) tomatoes, coarsely chopped
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely chopped
6 oz pre-sliced portabellas, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb)
Large zip-top bag
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup reduced-sodium chicken broth
1 package three-cheese small ravioli (9–12 oz)
2 tablespoons garlic herb butter

Prep

• Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
• Cut chicken into bite-size pieces; place in zip-top bag (wash hands).

Steps

1. Preheat stock pot on medium-high 2–3 minutes. Add flour, pepper, and 1/2 teaspoon of the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 2–3 minutes or until browned.
2. Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1–2 more minutes or until mushrooms soften. Stir in both tomatoes, broth and ravioli; bring to a boil.
3. Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)