This recipe may seem daunting at first due to the long list of ingredients, but it is worth it. When I made it for my Mom she was speechless. Fresh ravioli, crisp vegetables, and perfectly marinated chicken, what more could you want. Feel free to start to marinate the chicken a whole day before, but I do not recommend doing it longer than that.
4 Boneless, Skinless Chicken Breasts
4 Tablespoons of Balsamic Glaze
1/3 Cup of Water
3 Tablespoons of Canola Oil
2 Tablespoons of White Vinegar
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1 Teaspoon of Dried Basil
1 Teaspoon of Dried Oregano
½ Teaspoon of Red Pepper Flakes
9 Ounce Package Fresh Cheese Ravioli
2 Tablespoons Butter
2 Cups Sliced White Mushrooms
1 Teaspoon of Minced Garlic
1 Tablespoon Olive Oil
5 Ounces Fresh Asparagus
1 Vidalia Onion
½ Cup of Shredded Parmesan Cheese
Combine water, canola oil, vinegar, balsamic glaze, garlic powder, onion powder, dried basil, dried oregano, and red pepper flakes in a zip top bag. Pat the chicken breasts dry with a paper towel and season with salt and pepper. Slice the chicken breasts and place in the bag. Marinate for 4 hours at least. Drain the chicken from the marinade. Heat a skillet on medium high heat. Add the chicken to skillet and cook through until no longer pink. Set aside and cover to keep warm.
Bring a pot of water to a boil and season with salt. Dice the onion, remove the woody ends of the asparagus and halve the lemon. In a clean skillet melt the butter over medium high heat. Once melted add in the onions and the mushrooms. Once the onions and mushrooms are golden brown add in the olive oil, asparagus, minced garlic and the juice of the lemon. Cook, stirring frequently until the asparagus is tender.
Add the ravioli to the boiling pot and cook as directed. Once done add the drained ravioli to the vegetables. Reduce the heat to low and stir in the parmesan cheese. Add the sliced marinated chicken to the pan to reheat and combine all contents of the pan. Serve and sprinkle with additional shredded parmesan cheese.