Cheese Ravioli with Roasted Chicken and Sun-Dried Tomatoes
Cheese Ravioli with Roasted Chicken and Sun-Dried Tomatoes
Directions
- Place sundried tomatoes in hot water for 10 minutes to rehydrate. Drain water and set to side.
- Julienne fresh basil and dice fresh tomatoes and place to side.
- Place pot of water on stove on medium/high to bring to boil.
- Place large skillet on stove on med/high to heat up.
- Place oil in skillet to heat, add garlic, sundried tomatoes and then add chicken strips and sauté for 1 to 2 minutes. While chicken is heating, place raviolis in hot water to start to heat for approximately 1 minute. Add diced tomatoes and basil strips to skillet and toss well.
- Drain raviolis and add to skillet, toss all together to coat raviolis with tomato mixture.
- Use tongs to remove raviolis from skillet and place on 2 separate plates and top with the Chicken, tomato and Basil mixture. Ready to serve while its hot and fresh.
Ingredients
- 8 pc Roma® Jumbo Cheese Raviolis
- 1/4 tsp Roma Garlic, chopped
- 5 oz Roma® Garlic Roasted Chicken Strips
- 1/4 cup Roma® Tomatoes, Sun-Dried, Julienned
- 5 leaves basil, fresh
- 1 tbsp Roma® extra virgin olive oil
- 1/2 cup Peak Fresh Produce® Tomato(es), diced
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset
