Creamy Sun-Dried Tomato Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2 boneless, skinless chicken breasts, chopped into bite-size pieces
03 -
450 g frozen cheese ravioli
→ Seasonings
04 -
0.5 teaspoon red pepper flakes, use more or less if you want
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon garlic powder
07 -
Black pepper, as you like
08 -
Salt, sprinkle to taste
→ Sauce and Aromatics
09 -
90 g Parmesan cheese, shredded, plus extra for on top
10 -
120 ml chicken broth
11 -
240 ml heavy cream
12 -
15 g chopped fresh parsley
13 -
6 green onions, sliced
14 -
80 g sun-dried tomatoes, diced small
15 -
3 garlic cloves, minced
# Instructions:
01 -
Spoon everything onto plates and top with more Parmesan if you want.
02 -
Toss in the cooked ravioli and sprinkle Parmesan cheese over everything. Stir gently so the pasta gets coated in sauce. Need a looser sauce? Splash in some of that saved pasta water until it’s just right.
03 -
Pour in your heavy cream and chicken broth. Put the heat on low and let things bubble gently for a couple of minutes so it all comes together.
04 -
Mix in minced garlic, diced sun-dried tomatoes, green onions, and chopped parsley. Cook for 2 minutes, just until you can smell all the good stuff and the veggies soften up.
05 -
Grab a big pan, pour in the olive oil and get it hot over medium-high. Drop in the chicken pieces and season them with salt, black pepper, garlic powder, Italian herbs, and as much red pepper as you like. Cook until they're brown and cooked through, about 5-7 minutes.
06 -
Boil the frozen cheese ravioli in well-salted water like the package says. Drain it well, hang onto 120 ml of the cooking water, and set your pasta aside.
# Notes:
01 -
Keep back some of the pasta water in case your sauce feels too thick later.
02 -
Chopping the sun-dried tomatoes into tiny bits helps spread out their flavor.