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

1/4 teaspoon pepper

1 teaspoon kosher salt, divided

2 tablespoons olive oil

1/3 cup julienne-cut sun-dried tomatoes

1 cup reduced-sodium chicken broth

1/2 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

Preheat stock pot on medium-high 2–3 minutes. Add flour, pepper, and 1/2 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.

Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1–2 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.

Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.

CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN 35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%