Lactose-free Ravioli & Chicken with Zucchini Pesto Sauté

Bring a large pot of salted water to a boil for the 250g lactose-free ravioli. While waiting, dice the 150g chicken breast into 1-inch pieces. Thinly slice 1/2 medium yellow onion, mince 2 garlic cloves, and chop 1 medium zucchini into half-moon shapes. Halve the 1 cup cherry tomatoes.

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the diced chicken breast and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the remaining 1 tablespoon of extra virgin olive oil to the same skillet. Add the sliced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and chopped zucchini, cooking for another 5-7 minutes until the zucchini is tender-crisp. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Add the halved cherry tomatoes and cooked chicken back to the skillet with the vegetables. Cook for 2-3 minutes, just until the tomatoes begin to soften. Meanwhile, cook the lactose-free ravioli according to package directions, typically 3-5 minutes, until al dente. Drain well.

Transfer the drained ravioli to a large bowl. Add 1/4 cup of lactose-free pesto and toss gently to coat. If using, stir in 2 tablespoons of fresh basil. Divide the pesto ravioli among two plates and top generously with the chicken and vegetable sauté. Serve immediately.