Mom's Rosemary Balsamic Chicken and Ravioli

I have no clue where she came up with this but she started making it sometime while I was in college. I would guess around 2001 or 2002. It's really good, really easy, and you feel like a "real" cook while preparing something a pre teen could make (with help and who knows something about cooking).

Ingredients:

• boneless skinless chicken breast cubed, raw
• cheese ravioli. I use the frozen kind.
• balsamic vinegar
• 2tbls olive oil
• butter
• rosemary (fresh preferred but I always use dried).
• salt/pepper to taste
• shredded Parmesan (not powdered please). 

Note about rosemary: If you use dried and you don't like the texture (like myself) grind the rosemary with a mortar and pestle.  

1. Bring a pot of water to a light boil and cook ravioli to package directions minus one minute
2. In the meantime, cook chicken in a olive oil with rosemary, a bit of salt and a bit of pepper. Add about 3tbls balsamic vinegar. When the chicken is cooked remove it from the pan and set aside. 
3. Don't clean the pan! Don't use a different pan! Strain the ravioli well. Add 2-4tbls of butter to the pan. Once melted throw in the ravioli. Add about 1/4cup of balsamic vinegar. 
4. Add more rosemary. I use about 2 tsps crushed.
5. Toss/stir the ravioli gently. The balsamic vinegar and butter will get thicker like a glaze. 
6. Toss chicken back in and serve.
7. Great with bread and a salad.

Enjoy!