Ingredients
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1 tbsp olive oil
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1/2 (15 oz) pkg mixed sliced squash
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2 tbsp unsalted butter
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1/2 (13 oz) pkg soup starter
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2 cloves garlic, finely chopped
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1 (15 oz) pkg frozen cheese ravioli
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1 cup low-sodium chicken broth
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2 tsp balsamic vinegar
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2 cups shredded rotisserie chicken
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3 tbsp grated Parmesan cheese
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Fresh basil or parsley leaves, to serve (optional)
Steps
1
In a 12” skillet, heat oil over medium–high. Add squash to skillet and season with salt and pepper. Cook until squash is tender and browned in spots, about 5 to 6 minutes. Transfer to a plate.
2
In same skillet, melt butter over medium. Add soup starter and cook until tender, 4 to 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add ravioli, broth and vinegar to skillet. Bring to a boil on high. Reduce heat to medium and cover. Cook until ravioli is tender, about 4 minutes.
3
To skillet, add cooked squash, chicken and 2 tablespoons Parmesan. Stir to combine. Cover and cook until chicken is warmed through, 2 to 3 minutes. Top skillet with remaining 1 tablespoon Parmesan and garnish with basil or parsley, if desired.
Tips
Have leftover grilled vegetables? Skip the sliced squash and warm the leftover veggies in the olive oil instead.
