Ingredients:
2 boneless skinless chicken breasts (1 pound)
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
1 tbsp vegetable oil
1 package (20 oz) fresh cheese ravioli
1 tbsp unsalted butter
¼ cup finely diced shallot
¼ cup chopped sun-dried tomatoes
1 tsp minced garlic
2 tbsp tomato paste
1 tsp oregano
1 ½ cups heavy whipping cream
1 ½ cups whole milk
1 cup fresh spinach
1 cup grated parmesan cheese
1 cup halved cherry tomatoes
Extra parmesan cheese, for garnish
Chopped parsley, for garnish
Directions:
Season the chicken breasts with paprika, garlic powder, salt, and pepper. Heat oil in a skillet and cook chicken until it reaches an internal temperature of 165°F. Set aside and slice once cooled.
Cook ravioli as per the package directions; drain and set aside.
In the same skillet, melt butter over medium heat. Sauté shallots and sun-dried tomatoes until shallots are translucent.
Stir in minced garlic, cook for 1 minute, then add tomato paste and oregano. Season with additional paprika, garlic powder, salt, and pepper to taste.
Gradually pour in heavy cream and milk, stirring continuously. Allow the mixture to come to a gentle simmer.
Add spinach, parmesan cheese, and cherry tomatoes to the skillet. Continue to simmer until the spinach wilts and the cheese melts into the sauce.
Incorporate the cooked ravioli into the sauce, letting it thicken slightly.
Serve the ravioli topped with sliced chicken. Garnish with additional parmesan cheese and chopped parsley.