Chicken & Asparagus pesto Ravioli! 

• 500 grams diced chicken breast
• 1 pack ready made ricotta and spinach ravioli 
• Jar basil pesto
• Handful of pine nuts
• Unsalted butter
• Punnet cherry tomatoes sliced in halves
• 2 bundles asparagus chopped in chunks
• 1 cup mushrooms sliced
• 1 Tsp paprika
• 1 Tbsp Italian mixed herbs
• Salt and pepper to taste
• 2 garlic cloves crushed
• Parmesan cheese flakes

1. In a large skillet heat a knob of butter and start cooking the diced chicken with the garlic till cooked and slightly golden. Sprinkle Italian herbs & salt and pepper to coat the chicken.
2. Add mushrooms, tomatoes & asparagus along with half a jar of pesto and stir till evenly coated through. 
3. Allow to slow simmer on low heat until mushrooms have wilted and asparagus is slightly soft. 
4. Meanwhile in a large pot of sated boiling water start cooking your fresh pasta only for a few minutes as the packet instructs. Drain well then add to the sauce. Mis through 
5. In a small saucepan heat a little butter and slightly toast the pine nuts. Spoon over the pasta along with a sprinkle of Parmesan. 

Enjoy!