In a 12" skillet, heat oil over medium-high. Add squash to skillet and season with salt and pepper. Cook until squash is tender and browned in spots, about 5 to 6 minutes. Transfer to a plate.

In same skillet, melt butter over medium. Add soup starter and cook until tender, 4 to 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add ravioli, broth and vinegar to skillet. Bring to a boil on high. Reduce heat to medium and cover. Cook until ravioli is tender, about 4 minutes.

To skillet, add cooked squash, chicken and 2 tablespoons Parmesan. Stir to combine. Cover and cook until chicken is warmed through, 2 to 3 minutes. Top skillet with remaining 1 tablespoon Parmesan and garnish with basil or parsley, if desired.

Tip: Have leftover grilled vegetables? Skip the sliced squash and warm the leftover veggies in the olive oil instead.

Source: Hannaford fresh Magazine, September 2024