Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

I found this recipe and figured I could win D into having it.  He likes sundried tomatoes and capers, and I like artichokes and spinach.  I was right. He said we could have it.

Now I'm not sure why bloggers feel the need to write out their whole life story, and why they tell you how to cook the recipe before giving you the recipe that tells you how to cook the recipe, but they do.  So stop (at least this one had a button to jump to the recipe).

It was good.  We had no sides.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 people
Adapted from Julia's Album

Ingredients
1 lb chicken breast, cut in 1-inch cubes
Salt and Pepper
10 oz ravioli (used Rana cheese and spinach)
Cooking Spray
1/2 cup sun-dried tomatoes , chopped (drain the oil)
1 can cup artichoke hearts , chopped
3 tablespoons capers , drained
1/2 teaspoon Italian seasoning
2 cups spinach , fresh (used 1 bunch)
2 cloves garlic
1/4 cup Parmesan cheese , shredded

Instructions
Sautee chicken breast with salt and pepper.

Cook ravioli until al dente. Drain.

Heat a large skillet on medium heat, coated in cooking spray. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning, garlic and cook for 2 minutes. Add fresh spinach and continue cooking and stirring until the spinach wilts.

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli and cooked chicken and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.

When serving, top with shredded Parmesan cheese.

Note that for Nutritional Purposes, I included 1 TBSP of olive oil, because I figured that was what was left in the sundried tomatoes, since they weren't rinse, just drained.

8 Smart Points (my additions/subtractions at 4 servings)