Tomato-Sherry Pasta and Chicken - Modified Publix

Ingredients
2 tomatoes, coarsely chopped
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely chopped
6 oz coarsely chopped portabellas
1 lb chicken breast - chopped 
3 tablespoons all purpose flour
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup chicken broth
1/2 cup sherry wine, divided
1 package three-cheese small ravioli (9–12 oz)
pepper and salt to taste



Prep

Cut chicken into bite-size pieces, mix with salt, pepper, flower. Chop
tomatoes, shallots, mushroom, and basil.

Saute chicken on medium-high heat in olive oil for 2-3-minutes. Stir
in shallots, mushrooms, and cook 2 more minutes. Stir in tomatoes,
broth, sherry wine, ravioli, and bring to a boil. Reduce heat and
simmer 8-10 minutes or until ravioli is tender and serve.