Chicken, Herb, and Balsamic Ravioli in a Skillet

Ingredients:

• 1 package (250 g) of cheese ravioli
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 450 g skinless and boneless chicken breasts, cut into pieces
• 220 g of champignons, cut into 4 pieces
• 0.5 cup Tuscan herb and balsamic sauce*
• 1/3 cup chopped parsley leaves
• 3 tbsp. l. grated parmesan
• A large pinch of crushed red pepper flakes

Preparation:

1. Bring a saucepan of water to a boil and add salt. Add the ravioli and cook according to package directions. Drain, then drizzle the ravioli with olive oil and toss to coat. Set aside and keep warm.
2. Meanwhile, season the chicken with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until browned, about 2 minutes. Continue cooking, stirring, for about 1 more minute. Transfer the chicken to a plate (it won't be cooked through at this point).
3. 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 the mushrooms are softened, about 3 more minutes. Return the chicken and any juices to the skillet.
4. Add the Tuscan herb balsamic sauce, half the parsley, 2 tablespoons Parmesan, and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
5. Place the ravioli in the pan. Sprinkle with the remaining parsley and Parmesan cheese. Sprinkle with crushed red pepper.
   
   Tuscan-Style Balsamic Vinegar Sauce*
   This ready-made sauce is perfect for cooking chicken and vegetables; add and bring to a simmer to refresh your taste buds. This sauce is perfect not only as a marinade for chicken or steak, but also as a dipping sauce for chicken wings or glazed salmon. A blend of spices and herbs adds a complete flavor to the dish. It contains tomato sauce, balsamic vinegar, and dried herbs.