Comfort food is what we all want after a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always cook chicken by roasting it. I’ve posted instructions for my foolproof roasted chicken recipe.

I have to be honest: when I’m in a hurry, rotisserie chicken works in a pinch. When you don’t have the time to make basil pesto, the grocery store now offers fresh basil pesto in the refrigerated section. This is my Chicken and Mini Cheese Ravioli In A Basil Pesto Sauce.

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (6-quart) saucepot, colander-style spoon, large bowl, mesh sieve, chef’s knife, meat-safe cutting board

Ingredients:
3 rotisserie chicken breasts, bones removed, chicken shredded
1 (24-ounce) package of frozen Celentano mini rounds cheese ravioli
2 tablespoons of olive oil
1 teaspoon of red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh store-bought basil pesto
1/4 cup of chicken broth, unsalted
2 cups of frozen peas, thawed
1 cup of starchy pasta cooking liquid
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped
Garnishes:
2 tablespoons of Parmigiano-Reggiano, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped

Instructions:
In a large pot of salted, boiling water, drop the ravioli. Stir and cook for 8-10 minutes or until all the ravioli float to the top.

In a large sauté pan, add olive oil, red pepper flakes, and sliced garlic. Heat on medium to infuse the oil. Once you smell the garlic, add the chicken broth. Next, add the shredded chicken and toss to combine.

When the ravioli start floating to the top, use a colander and transfer them into the sauté pan. Add the thawed peas, and gently toss to combine.

Remove the pan from the heat, stir in the room-temperature pesto, grated Parmigiano-Reggiano cheese, and Italian parsley, and gently toss to combine.

Add a cup of hot starchy pasta cooking liquid to the pan to thin out the sauce; again, toss to combine. On the table in 20 minutes.
Serve immediately.

There you have it, my Chicken and Mini Cheese Ravioli in a Basil Pesto Sauce.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/