Chicken D'Iberville



This is a great pasta dish that anyone can do. This takes about 30 minutes from start to finish and everyone will think that you spent hours in the kitchen. I will show you how easy it is and that there is no need to feel intimadated about cooking fantastic pasta. With a little inspiration from Sandra Lee with her Semi Homemade and Rachel Ray with her 30 minute meals, you will be ready to Throw Down with Bobby Flay and invite Guy Fieri over for his Big Bite. 

Ingredients:

1 Package of Fresh Chicken Ravioli (Found in the fresh pasta section in your grocery,)

2 or 3 Boneless and skinless chicken breast

3 Sundried Tomatoes (Diced)

1 Tbs Sundried Tomatoe Pesto

2 Cups of Heavy Whipping Cream

2 Cloves Minced Garlic

5 or 6 Fresh Basil Leaves (Chopped)

1/4 Cup of Pinot Grigio Wine

Fresh Parmasian Cheese

Extra Virgin Olive Oil (EVOO)

Recipe:

Season the chicken breast on both sides with kosher salt and ground black pepper. Cook the chicken in a skillet using EVOO. Once the chicken is done, remove from the skillet then add the minced garlic, sundried tomatoes, and the fresh basil. Then add the Pinot Grigio wine to deglaze the skillet. Then add the 2 cups of heavy cream and about 2 tablespoons of the paramsian cheese, and the tablespoon of sundried tomatoe pesto, and stir to mix everything well. Reduce heat and simmer until sauce begins to thicken. While the chicken is cooking, in a large pot, bring about 4 cups of water to boil and add 3 pinches of kosher salt to the boiling water.

When you begin to simmer the sauce, place the fresh ravioli pasta into the boiling water and cook for about 3 minutes. Then remove the ravioli from the water, using a slotted spoon or stainer and place directly into the sauce. Coat the ravioli with the sauce and then plate it. Take the chicken breast and cut into about 1 inch squares and place on top of the pasta, garnish with fresh grated parmasian cheese and serve.