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
• ¼ teaspoon pepper
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• ⅓ cup julienne-cut sun-dried tomatoes
• 1 cup reduced-sodium chicken broth
• ½ 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 ½ 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 ½ 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.

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.