Chicken, Pesto and Vegetable Medley topped over Mushroom Ravioli

I love ravioli, however I get bored with its traditional red marinara sauce. I decided to make my own sauce in a pesto base. I tried this recipe this evening and I think you will all enjoy.  

Chicken, Pesto and Vegetable Medley topped over Mushroom Ravioli

Ingredients (serves 4)

1 pound boneless, skinless chicken breasts (cut into small                                 cubes)

Olive oil

2 tsp of fresh minced garlic

4 Tbs of store bought pesto sauce (you can find it in the                                   Italian section at your local store)

1 Cup of sliced mushrooms

1 Cup of fresh spinach

½ Cup of peas

6 sun-dried tomatoes cut Julian style

1 Cup of broccoli florets

1 cup of white wine

3 Tbs of parmesan cheese

1 ½ packages of frozen mushroom ravioli (I prefer the wegmans brand)

Directions:

In a large sauce pan, over medium heat combine garlic, chicken and a generous amount of olive oil.  Let simmer until chicken is fully cooked. Then add mushrooms, sun-dried tomatoes, spinach and broccoli. Let vegetables cook until tender, then add pesto sauce and white wine. simmer for 5 minutes. Then add peas.When the peas appears to be finish, turn off flame and let sauce sit for 5 minutes then add parmesan cheese. Follow package instructions for the mushroom ravioli. Once ravioli is finished  generously top sauce over the ravioli.

So there it is I hope you all enjoy :)