Balsamic Chicken and Mushroom Ravioli
Ingredients
- 2 (10-oz) pkg refrigerated four-cheese ravioli
- 1½ lb boneless, skinless chicken breasts, cubed
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 3 cloves garlic, minced
- 2 shallots, sliced
- 3 Tbsp chopped fresh thyme
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Instructions
- Cook pasta according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until beginning to brown.
- Add mushrooms, garlic, shallots, and thyme; cook 8 to 10 minutes or until browned and tender and chicken is done.
- Add vinegar and oil, stirring to coat.
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