Chicken with ravioli in a frying pan

Ingredients:

• 1 package (250 g) of small cheese ravioli
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 600 g skinless and boneless chicken breasts, cut into pieces
• 220 g of champignons, cut in half
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 2 tablespoons red wine vinegar
• 1/3 cup lightly salted chicken broth
• 2 tbsp. l. grated parmesan
• 1/4 cup chopped fresh parsley, basil, or a mixture of both

Preparation:

1. Bring a saucepan of salted water to a boil. Add the ravioli and cook according to package directions. Drain, then drizzle with olive oil and toss to coat.
2. Meanwhile, season the chicken with salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until just beginning to brown, about 2 minutes.
3. Continue to cook, stirring, for another 1 minute. Transfer to a plate.
4. Heat the remaining 1 tablespoon of olive oil in a skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue cooking, stirring, until softened, about 3 more minutes.
5. Add the tomatoes, garlic, and vinegar and cook until the tomatoes begin to soften, about 2 minutes.
6. Return the chicken to the pan, then add the ravioli, broth, and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Sprinkle with parsley.