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Chicken Pesto Ravioli with Blueberries and Goat Cheese
Recipes
Chicken Pesto Ravioli with Blueberries and Goat Cheese
4 servings
20 minutes total

Ingredients

  • 4 chicken breast cutlets (about 1 lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 lemon, for juice
  • 1 bag frozen cheese ravioli (22–24 oz)
  • 4 oz presliced fresh white mushrooms
  • ½ cup basil pesto
  • ½ cup crumbled goat cheese
  • ½ cup walnut pieces
  • 1 cup fresh blueberries

Steps

    1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon).
    2. Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3–5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces.
    3. Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve.

    Catherine B.
    Dunwoody, Georgia
    Runner-up
    2015 Aprons Recipe Contest