Tomato-Sherry Pasta and Chicken



  • 3 plum (or 1-2 regular) tomatoes, coarsely chopped
  • 2 shallots, finely chopped (or 1/4 cup onion + 1 tsp minced garlic)
  • 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 tsp pepper
  • 1 tsp kosher salt, divided
  • 2 Tablespoons olive oil
  • 1/3 cup julienne-cut sun-dried tomatoes (optional – I forgot this last time and it was still great)
  • 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 (used regular butter with some garlic and herbs instead)


  • Chop tomatoes, shallots, and basil.  Remove brown gills, then chop mushrooms.
  • Cut chicken into bite-sized pieces; place in zip-top bag.


  1. Preheat stock pot on medium-high for 2-3 minutes.  Add flour, pepper, and 1/2 tsp 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.
  2. Stir in shallots, mushrooms, and remaining 1/2 tsp salt; cook 1-2 more minutes or until mushrooms soften.  Stir in fresh and sun-dried tomatoes, broth, wine, and ravioli; bring to a boil.
  3. Reduce heat to simmer; cook 8-10 more minutes or until ravioli is tender.  Remove from heat; stir in butter and basil.  Serve.

Source: Publix Apron’s Simple Meals

Nutrition, per 1/4 recipe:

Calories: 530kcal; Fat: 20g; Cholesterol: 95mg; Sodium: 810mg; Carb: 34g; Fiber: 3g; Protein: 35g


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