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
1/2 cup sherry wine, divided
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, wine, 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.

CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN 35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%

Ingredients
4 plum (or 2 regular) tomatoes, sliced
2 tablespoons fresh basil leaves, coarsely chopped
1 (7.5-oz) jar quartered marinated artichokes, drained
3 tablespoons Caesar dressing
1 (6-oz) packet refrigerated Italian cheese bread crumb mix
Aluminum foil

Prep

• Preheat oven to 400°F.
• Slice tomatoes, chop basil; place in medium bowl.

Steps

1. Stir into tomatoes: artichokes, dressing, and one-half of the breading mix until blended. Transfer mixture to 2-quart baking dish; top with remaining breading mix. Cover with foil; bake 20 minutes.
2. Remove foil. Bake 7–8 more minutes or until golden. Serve.

CALORIES (per 1/6 recipe) 180kcal; FAT 11g; CHOL 20mg; SODIUM 560mg; CARB 11g; FIBER 1g; PROTEIN 7g; VIT A 10%; VIT C 15%; CALC 20%; IRON 4%