Skillet Chicken & Ravioli

• 1 pinch sea salt
• 9 ounces cheese large, filled ravioli
• 2 tablespoons olive oil
• freshly ground pepper
• rotisserie chicken Store-made, cut into chunks
• 1 yellow onion roughly chopped
• 1 cup cherry tomatoes halved
• 2 garlic cloves roughly chopped
• 12 asparagus spears thin, trimmed
• 2 tablespoons red wine vinegar
• 1/2 cup chicken stock
• 1 handful grated Parmesan cheese
• 1/4 cup fresh parsley chopped

1. Bring a pot of salted water to a boil. Add the ravioli and cook according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Add the onion, season with a nice pinch of salt and a sprinkle of pepper then saute for 5- 8 minutes, or until they are soft and translucent.
4. Add the tomatoes, garlic, asparagus and vinegar and cook until the tomatoes begin to soften, about 2 minutes.
5. Add chicken to the skillet, then add the ravioli, stock and parmesan; bring to a simmer and cook, stirring occasionally, until the sauce is reduced by 1/2, about 4 minutes.
6. Top with parsley and serve hot.

salt, cheese, olive oil, freshly ground pepper, rotisserie chicken store, yellow onion, tomatoes, garlic, thin, red wine vinegar, chicken stock, handful, parsley

Taken from www.yummly.com/recipe/Skillet-Chicken-_-Ravioli-897840 (may not work)