Not Chef Boyardee…Better!

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:

Chicken.
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. 
Cheese Ravioli.
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. 
Mushroom Alfredo Sauce.

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

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