Ingredients for Alfredo Chicken Supper
- 1 pound Frozen Cheese Ravioli
- 2 Boneless Chicken Breast Halves
- 1 tablespoon Olive Oil
- 1 1/2 cups Alfredo Sauce
- 8 ounces Fresh Mushrooms
- 1/2 cup chopped Tomatoes
- 2 slices Mozzarella Cheese
- 1/4 cup Seasoned Bread Crumbs
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How to Make Alfredo Chicken Supper
- Preheat oven to 425°F (220°C).
- Cook 1 pound of cheese ravioli according to package directions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 boneless, skinless chicken breasts (cut into 4 smaller pieces if desired) and sauté until lightly browned on both sides (about 5-7 minutes).
- Push chicken to one side of the skillet. Add 8 ounces of sliced mushrooms and cook for 2 minutes, until softened.
- Remove skillet from heat.
- In a large bowl, combine 1 1/2 cups of Alfredo sauce, cooked mushrooms, and 1/2 cup of chopped tomatoes.
- Add the cooked ravioli and toss to coat.
- Transfer the ravioli mixture to a greased 5-cup shallow baking dish.
- Place the chicken pieces on top of the ravioli.
- Top each chicken breast with 1 slice of white brick cheese (or your preferred cheese).
- Sprinkle with 1/4 cup of breadcrumbs.
- Bake, uncovered, at 425°F (220°C) for 15-20 minutes, or until the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
5g
Fat
35g
Carbs
5g
