1 pound frozen ravioli use your favorite
2 tablespoons olive oil
2 chicken breasts boneless and skinless, cut into bite size pieces
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes adjust to taste
3 cloves garlic minced
½ cup sun-dried tomatoes chopped
6 green onions chopped
¼ cup fresh parsley chopped
1 cup heavy cream
½ cup chicken broth
1 cup Parmesan cheese grated, plus extra for serving
Cook the cheese ravioli according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and season with salt, pepper, garlic powder, Italian seasoning and red pepper flakes. Cook until browned and cooked through, about 5-7 minutes.
Add the garlic, sun-dried tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
Stir in the heavy cream, and chicken broth. Simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked ravioli and grated Parmesan cheese. Toss gently to coat the ravioli in the creamy sauce. If the sauce is too thick, you can add some of the reserved pasta water to thin it out. Serve while warm.

By Admin

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