Tomato-Marsala Pasta and Chicken With Tomato-Artichoke Gratin

First off. thank you to Peter at Feed Your Soul for following this site. Welcome!

This post is dedicated to my friend Jo. She is one of the unsung heroes of the classroom. A hard working devoted teacher who (I'm certain) puts in more hours than required because............she loves her job. And the little ones she works with everyday. We entrust our children to good women like this and I am grateful for their dedication.



Here is a delicious yet quick meal for those hard workers dragging home in the evenings!
This little meal was one my local grocery store was highlighting a few weeks ago.

They set up a little cook-stand and prepare plates of food for you to sample. The refrigerated case next to this popular cook stand has all the ingredients you need to prepare the dish. That’s smart advertising if you ask me – they feed you something delicious, they hand you the recipe and then wave a hand toward the ingredients all laid out for your convenience. Win-win.



I like pasta…and chicken. Artichokes? Well I am all over that.I didn’t get around to this particular recipe until this week. So happy to have tried it.

Tomato-Marsala Pasta and Chicken With Tomato-Artichoke Gratin



NOTE: Prepare the Tomato-Artichoke Gratin and begin to bake - 10 minutes prior to making the chicken and ravioli dish!

Ingredients you'll need for the chicken/ravioli part of the meal

3 plum (or 1–2 regular) tomatoes, coarsely chopped
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely chopped
6 oz pre-sliced portabellas, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb)
Large zip-top bag
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup chicken broth
1/2 cup sherry wine, divided (I used Marsala which yes…I know, has a different taste)
1 package three-cheese small ravioli (9–12 oz)
2 tablespoons garlic herb butter

Prep
Chop tomatoes, shallots, and basil. Chop mushrooms.
Cut chicken into bite-size pieces; place in zip-top bag or a bowl.

Steps
Preheat stock pot on medium-high 2–3 minutes. Now add flour, pepper and teaspoon of the salt to chicken; seal bag and shake to coat.
Tip oil into pot and then add chicken; cook 2–3 minutes or until browned.
Stir in shallots and mushrooms. Cook 1–2 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.

Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Simple stuff!

TOMATO ARTICHOKE GRATIN



Ingredients

4 plum (or 2 regular) tomatoes, sliced
2 tablespoons fresh basil leaves, coarsely chopped
1 (7.5-oz) jar quartered marinated artichokes, drained
3 tablespoons Caesar dressing (I used oil and Parmesan)

Prep:
Preheat oven to 400°F.
Slice tomatoes, chop basil; place in medium bowl.

Steps
Stir into tomatoes: artichokes, dressing, and one-half of the breading mix until blended. Transfer mixture to 2-quart baking dish; top with remaining breading mix. Cover with foil; bake 20 minutes.

Remove foil. Bake 7–8 more minutes or until golden. Serve.

A little bit of convenience foods, a little bit fresh stuff from your garden. It's an excellent meal that is comforting and fast for our hard working teachers...or anyone who works all day and needs a quickie meal.

If you try it let me know. We are adding it to the "Chicken Book" of meals :-)

Cheers all!