Chicken, Tomato - sherry Ravioli

Publix: tomato sherry pasta

Yield: 1 serving
Community Recipe from


  • 1 chicken breasts
  • 1 tomatoes


  1. 3 plum (or 1–2 regular) tomatoes, coarsely chopped
  2. 2 shallots, finely chopped
  3. 2 tablespoons fresh basil leaves, coarsely chopped
  4. 6 oz pre-sliced portabellas, coarsely chopped
  5. 2 boneless, skinless chicken breasts (about 1 lb)
  6. Large zip-top bag
  7. 3 tablespoons all purpose flour
  8. 1/4 teaspoon pepper
  9. 1 teaspoon kosher salt, divided
  10. 2 tablespoons olive oil
  11. 1/3 cup julienne-cut sun-dried tomatoes
  12. 1 cup reduced-sodium chicken broth
  13. 1/2 cup sherry wine, divided
  14. 1 package three-cheese small ravioli (9–12 oz)
  15. 2 tablespoons garlic herb butter

  16. Prep
  17. Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
  18. Cut chicken into bite-size pieces; place in zip-top bag (wash hands).
  19. Steps
  20. 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.
  21. 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.
  22. Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.

  23. 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%

July 2012

This recipe is a personal recipe added by Bbam3140 and has not been tested or endorsed by MyRecipes.

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