Ingredients:
4 to 5 boneless, skinless Chicken Breast
1 cup Olive Garden Italian Dressing or any of your favorite Italian Dressing
1 pack Artisan Fresh Spinach and Three Cheese Ravioli
4 roma tomatoes - sliced in half
2 Tbsp. daily Chef or any of your favorite Brand Extra Virgin Olive oil
8 Tbsp. Artisan Fresh Pesto Sauce (or use my recipe below)
100% Grated Parmesan Cheese
Directions:
Marinate chicken in 1 cup of Italian dressing for 2 hours
Cook ravioli as suggested. Set aside.
Coat sliced tomatoes with oil
Grill chicken breast until no longer pink and lightly grill tomato slices
Slice chicken breast, place on 1 servings of ravioli, 2 slices of tomatoes and garnish with 2 tablespoons of pesto sauce
Sprinkle with grated Parmesan cheese
Pesto sauce (home made)
4 peeled garlic gloves
1/2 cup olive oil
1 bunch of fresh basil (about 1 cup packed)
1 teaspoon of salt and pepper
1/4 cup of fresh Parmesan cheese
1/4 cup pine nuts (I like to roast mine in a frying pan for about 2 to 5 minutes)
Place all of the ingredients above in a blender and blend on pulse (low) until all blended. If you like it chunky or more of a softer texture then blend some more. If you see that you need to add more olive oil then don't be afraid to add a tad bit more.
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