Ravioli with Chicken and Jerk Alfredo Sauce

Ravioli with Chicken and Jerk Alfredo Sauce:

INGREDIENTS:

2 tsp. olive oil

1 1/4 cup chopped onion

2 rounded tsp. minced garlic

1 (20 oz.) package fresh cheese ravioli (I prefer the standard, not mini ravioli)

3 1/2 cup diced plum tomatoes

2 (16 oz.) jars classic Alfredo sauce

1/2 tsp. salt

1/2 tsp. black pepper

2 tsp. Jamaican jerk seasoning (comes in a jar)

3/4 lb. boneless chicken breast, diced to 1/2-inch cubes

1 tbsp. parsley for garnishing (optional)

2 tsp. olive oil

1 1/4 cup chopped onion

2 rounded tsp. minced garlic

1 (20 oz.) package fresh cheese ravioli (I prefer the standard, not mini ravioli)

3 1/2 cup diced plum tomatoes

2 (16 oz.) jars classic Alfredo sauce

1/2 tsp. salt

1/2 tsp. black pepper

2 tsp. Jamaican jerk seasoning (affiliate link)

3/4 lb. boneless chicken breast, diced to 1/2-inch cubes

1 tbsp. parsley for garnishing (optional)

INSTRUCTIONS:

Bring a large stock pot of water to a boil while prepping ingredients for the sauce. This will be used to cook the ravioli.

Preheat the oil in a large skillet on medium heat. Add onion and garlic, stirring frequently for about 4 minutes. Do not allow to brown.

Add tomatoes, Alfredo sauce, salt, pepper, and jerk seasoning. Cook until sauce bubbles, stirring occasionally.

Stir in chicken. When the sauce bubbles, reduce heat slightly and cover loosely. Cook for 6 to 7 minutes or until the chicken pieces are no longer pink in the center.

While the chicken cooks, drop the ravioli into boiling water and cook according to package directions. The one I use cooks in about 4 minutes.

When the sauce is done, remove from heat. Drain ravioli well and stir into sauce. Plate and garnish with parsley (optional). Makes 4 to 5 servings.

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