Mushroom Ravioli with Chicken and Pancetta

• 12 ounces, weight Fresh Giovanni Rana Mushroom Ravioli (filled With Portobello And Porcini Mushrooms)
• 4 ounces, weight Pancetta, Chopped
• 2 whole Cooked Boneless, Skinless Chicken Breasts, Chopped Into Bite-size Pieces
• 20 whole Red Grape Tomatoes, Sliced In Half
• 4 Tablespoons Jarred Roasted Red Pepper Pesto
• Grated Parmesan Cheese, As Desired For Garnish

1. Boil the ravioli according to the package directions.
2. Save a cup of the pasta water once your ravioli has finished cooking.
3. Then drain the pasta and set aside.
4. In a skillet over medium heat cook the pancetta until crispy.
5. Add the cooked chicken and the tomatoes.
6. Stir in the pesto with 1/4 cup of the pasta water to create a sauce.
7. Add more water if needed.
8. Stir in the drained ravioli and stir to coat.
9. Sprinkle each plate with Parmesan cheese.

giovanni, chicken breasts, red grape tomatoes, red pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/mushroom-ravioli-with-chicken-and-pancetta/ (may not work)