Skillet Chicken Ravioli

1  9- ounce package  cheese ravioli
2  tablespoons extra-virgin olive oil, plus more for drizzling
1 3/4  pounds skinless boneless chicken breast, cut into chunks
Freshly ground pepper
8 ounces white mushrooms sliced
1 cup cherry tomatoes, halved
2 cloves of garlic, thinly sliced
2 tablespoons red wine vingar
1/3 cup chicken broth
2 tablespoon grated, parmesan chese
1/4 cup choopped fresh parsley, basil or a combination

1. Bring a pot of salted water to a boil.  Add the ravioli and cook according  to label directions; drain  then drizzle witholive oil and toss
2. Season chicken with salt and pepper.  Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.  Add chicken cook undisturbed until brown. Transfer to a plate.
3. Heat remaining 1 tablespoon olive oil in the skillet.  Add mushrooms and cook until brown. Season with salt. Stir in tomatoes,  garlicand vinegar  and cook until tomatoes  begin to soften. Return the chicken to the skillet, then add the ravioli, broth and parmesan and cook stirring occasionally  until chicken is warmed through. Top with parsley, basil mixture.