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Bronzed Chicken With Mushroom Ravioli In Pesto Sauce With A Caesar Salad Side
1 Tablespoon Private Selection olive oil
4 Perdue chicken breast halves,
cut in strips about 2 inches long and 1/2 inch wide
1 Teaspoon (or to taste) Private Selection Italian Seasoning
1 Package Cibo Mushroom Ravioli
(found in deli area or with refrigerated pastas)
1/2 Cup Kroger heavy cream
1 Your favorite Cibo pesto
(basil, artichoke/lemon, sun-dried tomato, or roasted red pepper)
Salt & pepper, to taste
1 Package Fresh Express Caesar Salad kit
(includes croutons, dressing, and parmesan cheese)
1/4 Cup Private Selection Shredded Parmesan Cheese
Heat a large skillet over med-high heat for one minute. In the meantime, season the chicken with Italian seasoning. Add the olive oil to the pan and swirl to coat. Add the seasoned chicken and sear for one minute. Turn heat to med-low and continue to cook chicken, turning often, until chicken is done (internal temperature reaches160°). Remove the cooked chicken, cover, and set aside. Increase the temperature under the skillet to med-high and add the cream, Cibo pesto, and mushroom ravioli. Bring just to a simmer and cook for 4 minutes, or until ravioli is just done. Turn heat off, return chicken to skillet, and toss to coat. Place cooked ravioli on serving plates and spoon chicken and pesto sauce over. Top with shredded parmesan and serve. Toss the contents of the Caesar salad mix (lettuce, croutons, parmesan, and Caesar dressing). Serve with a glass of your favorite Arrow Creek wine (Chardonnay, Merlot, or Cabernet Sauvignon).
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