In this recipe, Chicken + Broccoli + Cheese Ravioli make for a simple, delicious dinner that you will want to make again and again! I use both Pickle Creek Greek Basil & Garlic Infused Olive Oil and Pickle Creek Rosemary Infused Olive Oil in this dish so I can get the flavor of both herbs with one easy tip of the bottle. Tasty!
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Cheesy Ravioli with Chicken and Broccoli
Ingredients
- 8 oz fresh cheese ravioli or tortellini
- 2 c broccoli florets
- 1 Tbsp Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- 1 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1 lb boneless, skinless chicken breast
- 2 cloves garlic, minced
- 2/3 c heavy cream
- 2/3 c Milk
- 1 c shredded Parmesan cheese
- Salt & black pepper
Ingredients
- 8 oz fresh cheese ravioli or tortellini
- 2 c broccoli florets
- 1 Tbsp Pickle Creek Greek Basil & Garlic Infuse Olive Oil
- 1 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1 lb boneless, skinless chicken breast
- 2 cloves garlic, minced
- 2/3 c heavy cream
- 2/3 c Milk
- 1 c shredded Parmesan cheese
- Salt & black pepper
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Instructions
Cook the ravioli according to the package directions. Drain and set aside. Steam or blanch the broccoli until bright green. Set aside.
In a large skillet, heat the Greek Basil & Garlic and Rosemary Olive Oils over medium-high heat. Season the chicken with salt & pepper and add to the warmed olive oil. Brown the chicken, ~ 5 min per side. Remove the chicken from the pan and set aside.
Turn the heat to medium low. If the skillet is dry, add more of the olive oil. Add the garlic and cook ~1 min, until fragrant. Add the heavy cream and milk and heat slowly, stirring occasionally, until simmering.
Reduce the heat to low and stir in the cheese. Stir and simmer the sauce until the cheese melts completely. Taste the sauce and adjust the seasonings as needed.
Slice the chicken and add it back into the pan. Add the cooked ravioli and broccoli and heat until the chicken warms thoroughly. Serve topped with additional Parmesan, if desired. Enjoy!
