Butternut Squash Ravioli with Chicken and Sage
Total Time 30 minutes
Prep Time 10 minutes
2 (9-oz) pkg refrigerated butternut squash ravioli
6 (6-oz) boneless, skinless chicken breasts
2 Tbsp olive oil
6 Tbsp butter
1 lb asparagus, trimmed and cut into 1-inch pieces
1 shallot, chopped
1½ Tbsp chopped fresh sage
½ cup shredded Parmesan cheese
Cook pasta according to package directions; drain, reserving 1 cup pasta water.
Meanwhile, season chicken with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until done; remove from skillet and thinly slice.
Melt butter in same skillet over medium heat. Add asparagus and shallot; cook 5 minutes or until butter is browned. Add pasta, chicken, and sage; toss. Sprinkle servings with cheese.