Alfredo

One Pot Ravioli Alfredo

7:00 AM

 


One Pot Ravioli Alfredo


1 package (12 oz) refrigerated cheese-filled ravioli or tortellini 

1 cup heavy whipping cream

5 tablespoons unsalted butter

1 cup grated Parmesan cheese 

2 cups diced deli rotisserie chicken

Chopped fresh parsley


Cook 1 package refrigerated cheese-filled ravioli or tortellini as directed on package, reserving 1 cup of the cooking water when draining. Set cooked pasta aside. Add 1 cup heavy whipping cream and 5 tablespoons unsalted butter to the empty saucepan over medium-high heat; simmer 3 to 5 minutes or until slightly reduced. Stir in 1 cup grated Parmesan cheese until melted. Mix in the cooked tortellini, 2 cups diced deli rotisserie chicken, and about 1/2 cup of the reserved cooking water, adding more if needed to adjust the consistency of the sauce. Garnish with parsley.

Alfredo

Chicken-Bacon-Ranch Baked Penne

7:30 AM




Chicken-Bacon-Ranch Baked Penne

1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken 
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired

Heat oven to 350°F. Grease or spray 13x9-inch pan. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz). Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.