Cheesy Ravioli with Chicken and Broccoli
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Servings Prep Time
4people 5minutes
Cook Time
25minutes
Ingredients
  • 8oz fresh cheese ravioli or tortellini
  • 2c broccoli florets
  • 1Tbsp Pickle Creek Greek Basil & Garlic Infuse Olive Oil
  • 1Tbsp PIckle Creek Rosemary Infused Olive Oil
  • 1lb boneless, skinless chicken breast
  • 2cloves garlic, minced
  • 2/3c heavy cream
  • 2/3c Milk
  • 1c shredded Parmesan cheese
  • Salt & black pepper
Instructions
  1. Cook the ravioli according to the package directions. Drain and set aside. Steam or blanch the broccoli until bright green. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!