
Ingredients
- 8 TenderReady® Oven Roasted Chicken Halves
- 8 Leeks — 1/2 of tops removed and sliced into 1/4 in. rounds
- 2 lbs. Baby portobello mushrooms — washed & sliced
- 1 tbsp. Garlic — Chopped
- 1/4 c. Oregano — Chopped
- 3 tbsp. Olive oil
- Salt to taste
- Pepper to taste
- 1 pkg. Fancy Colored Mushroom or Cheese ravioli
- 1 jar Chunky Tomato-basil sauce
Instructions
- Prepare PERDUE® TenderReady® halves in the oven, cooking for 20 minutes. Remove from oven and set aside.
- Remove half of tops from the leeks and slice in 1/4" rounds.
- In a large saucepan, heat olive oil and sauté leeks, mushrooms, garlic, oregano, salt and pepper until tender.
- Boil ravioli according to directions and drain. Heat chunky tomato-basil sauce.
- Place TenderReady on grill and cook on each side approximately 5 minutes, until slightly charred.
- Place sautéed vegetables in center of plate and top with chicken half.
- Place ravioli on the side and drizzle sauce over both chicken and pasta. Garnish with a fresh oregano sprig.