Chicken Ravioli With Ancho Cream Sauce
Chicken and roasted garlic ravioli smothered in spiced alfredo sauce in just 20 minutes.
Chicken and roasted garlic ravioli smothered in spiced alfredo sauce in just 20 minutes.
Ingredients
2 packages (9 ounces each) refrigerated chicken and roasted garlic ravioli, Buitoni®
1 jar (16-ounce) Alfredo sauce, Classico®
1 can (14.5-ounce) fire-roasted diced tomatoes, Muir Glen®
1 1⁄2 teaspoons ancho chile powder, McCormick®
1⁄2 teaspoon poultry seasoning, McCormick®
hredded Parmesan cheese, Kraft®
Directions
In a large pot of boiling salted water, cook ravioli according to package directions. Drain well; return to hot pot. Cover; keep warm.
Meanwhile, in a medium saucepan, combine Alfredo sauce, tomatoes, chile powder, and poultry seasoning. Bring to a simmer
over medium heat; reduce heat to low.Toss warm ravioli with sauce. Remove from heat. Serve hot with Parmesan cheese.
Serving Ideas: Three-Tomato Salad with Creamy Avocado Dressing. Store-bought garlic bread.
