Chicken Ravioli with Ancho Cream Sauce

Have you ever read a book that you can’t stop thinking about, or a movie that you keep playing in your mind? That’s how this weekend has been. I finished the Girl with the Dragon Tattoo trilogy and we watched What to Expect When Expecting. I loved both of them. I couldn’t put the books down and so I ended up reading the second two in just two days. Yikes. I really should’ve been packing…If you haven’t read them and you like a good mystery drama, these books are really good.
This week is crunch time–we finally got our closing date set and the moving van secured–I probably won’t be able to read, or blog, that much. You can look forward to a very straightforward menu this week. What’s up first? Ravioli:)

Chicken Ravioli with Ancho Cream sauce–via Sandra Lee

2 pkg (9oz) frozen ravioli
1 cup shredded chicken I seasoned mine with some extra cajun spice
1 jar Alfredo sauce
1 can fire-roasted diced tomatoes,
1 1/2 tsp ancho chili powder you COULD use regular chile pwd and it would still taste good
1/2 tsp poultry seasoning like Accent or another non MSG seasoning
Shredded Parmesan cheese

1) In a large pot of boiling water, cook ravioli according to package directions. Drain well; return to pot. Cover.
2) Meanwhile, in a medium saucepan, combine Alfredo sauce, tomatoes, chile powder, and poultry seasoning. Bring to a simmer over medium heat; reduce to low.
3) Toss warm ravioli with sauce and chicken. Remove from heat. Serve hot with Parmesan cheese.


11 thoughts on “Chicken Ravioli with Ancho Cream Sauce

  1. It is super easy and the alfredo with the ravioli instead of marinara is a wonderful substitution. I love that it's a little spicy too. Thanks for following! You'll have to let me know how it turns out if you make it

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