Quick and delicious even on the busiest of summer nights! Combine grilled chicken, asparagus, and tomatoes with freshly made Buitoni Tomato & Mozzarella Ravioli and Buitoni Pesto with Basil Sauce for an easy, balanced plate.
1/4 cup Buitoni Pesto with Basil (1 to 2 tablespoons per serving)
2 (6 ounce) chicken breasts, divided into two halves each
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 pint cherry tomatoes
Drizzle of olive oil
Pinch of salt
1/4 teaspoon black pepper
Cook ravioli according to package.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken breast with a pinch of salt and 1/4 teaspoon black pepper. Add chicken to grill pan and cook 3 to 4 minutes on each side or until done and juices run clear. Remove and let sit for 5 minutes.
In a small bowl, add asparagus, a pinch of salt and drizzle with olive oil. Add to grill pan and occasionally toss to char all sides, about 3 to 5 minutes. Remove from grill pan and set aside.
In same bowl, add tomatoes, a pinch of salt and a drizzle of olive oil. Add to grill pan and char for 1 to 2 minutes. Remove from grill pan and set aside.
Slice chicken into 1/2-inch cubes; toss with cooked ravioli, asparagus, cherry tomatoes and pesto. Serve.