6 tablespoons olive oil, divided
1 1/2 tablespoon Italian Herb blend
1 tablespoon parsley flakes or 3 tablespoons fresh parsley
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken tenders or boneless breast
1 small onion, diced
1 green bell pepper
1/4 cup white wine, divided
Salt and Freshly ground black pepper (we used smoked sea salt)
Parmesan Cheese
1 package frozen cheese ravioli (prepared as directions)
Prepare your grill to cook at medium-high direct heat. Preheat a cast iron skillet, once the grill is ready. Combine tomatoes, garlic, 2 tablespoons oil, and Italian herb blend and parsley in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy cast iron skillet until oil shimmers. Carefully add tomatoes to pan. Stirring until tomatoes burst and give up some of their juices, about 5-7 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce. Add bell peppers and onions to the same skillet. Cook till onions are translucent, remove to another bowl. Deglaze the skillet with half of the white wine. Meanwhile, season chicken all over with salt and pepper. Heat 2 tablespoons oil in the same skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes, till juices run clear or internal temp of 165F. Deglaze the pan with the remainder of the wine and add remaining 1 tablespoon oil to same skillet; scraping up browned bits from bottom of pan. Add tomatoes and their juices with the bell peppers and onions back to skillet to simmer until sauce is just beginning to thicken, about 1 minute. Taste to see if you need to season the sauce with salt and pepper. Spoon tomatoes and sauce over chicken and ravioli; garnish with Parmesan.