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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mini Cheese Ravioli With Chicken In A Basil Pesto Sauce

on June 12, 2014

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Comfort food is what we all want at the end of a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always roast chicken for any recipes that may call for chicken. I’ve posted directions on my full-proof recipe for roasted chicken.

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

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Colander-Style Spoon

Unsalted Chicken Stock

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, 6-quart saucepot, colander spoon, large bowl, mesh sieve

Ingredients:
3 rotisserie chicken breasts, bones removed, chicken shredded
2 tablespoons of olive oil
1 teaspoon of crushed red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh basil pesto
1/4 cup of unsalted chicken stock
2 cups of thawed frozen peas
1/2 cup of Parmesan cheese freshly grated, extra for garnish
2 tablespoon of  Italian flat-leaf parsley, finely chopped for garnish

Directions:
In a large pot of salted boiling water drop the ravioli. Give the ravioli a big stir and cook for 8 to 10 minutes or until all the ravioli float to the top.

In a large sauté pan add olive oil, crushed red pepper flakes and, sliced garlic. Turn the heat to medium letting the garlic and pepper flakes begin to infuse the oil. Once you’re able to smell the aroma of the garlic, add the unsalted chicken broth to the pan. Next, add the shredded chicken, toss to combine.

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

Don’t forget to save 1 cup of the starchy pasta cooking liquid.

Remove the pan from the heat, stir in the room temperature pesto, grated Parmesan cheese, and Italian pasley, gently toss to combine.

Add a cup of the pasta cooking liquid into the pan to thin out the sauce.

This is my Mini Cheese Ravoili With Chicken In A Basil Pesto Sauce.

 

Directions For Roasted Chicken:
Preheat oven to 350-degrees F.

Place the chicken breasts, bone-in, and with skins on and place them on a rimmed baking sheet pan add olive oil and a good sprinkling of Kosher salt and fresh ground black pepper. Bake for 40 minutes. Transfer to a plate, cover with foil and allow the chicken rest for another 10 minutes.

 

 

 

 

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