I’m my most creative in the kitchen when it comes to Sunday dinners. Sometimes it’s an utter disaster, sometimes it’s just ok but other times it’s really really good. For this post I wanted to share the latter with you. It’s a bit over the top for those of you working on your diet/fitness resolutions with the cheese ravioli covered in creamy alfredo cheese sauce. But if you feel like indulging a bit with some home made goodness, then check out the latest in my Cooking Chronicle adventures below:
First I seasoned two boneless chicken breasts with salt and pepper.
Heated about 2 tsp of extra virgin olive oil in a pan.
Then cooked the chicken on medium high heat until done.
While making the Mushroom Alfredo Sauce (below),
I added the frozen ravioli to a pot of boiling water.
Cooked the frozen ravioli for 4-5 minutes.
Then removed them from the water.
Ingredients for the sauce:
1/2 stick of unsalted butter
1/2 cup shredded parmesan cheese
1 cup heavy whipping cream
1 cup roughly chopped shitake mushrooms
2 cloves of garlic, chopped
1 tsp extra virgin olive oil
In the same pan that I made the chicken (don’t clean the pan),
I added a tsp of olive oil and sauteed the mushrooms for a minute,
added the garlic and sauteed until the mushrooms are tender.
Add the butter and once it has melted add the cream and cheese.
Then simmer for a few minutes until it thickness.
Once everything is done, combine the ravioli, chicken and mushroom sauce:
The only thing that’s left is to dig in.
Garlic Mushroom Alfredo Sauce Recipe adapted from a submission on grouprecipes.com