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Chicken and ravioli alfredo

This is a quick and easy dish, and one of my go-to’s when I have a little time for dinner, but am also in a bit of a time crunch.  This dish takes between 20 and 30 minutes.

Take out a large sauce pan or stock pot, fill 2/3′s with hot water (2-3 quarts of water), add salt olive oil and set on high heat.

Pull the chicken from the fridge (it is thawed, right?), cube, lightly season each side with kosher salt, pepper, and some italian spice blend (go a bit heavier with this one).  Take out a saute pan, and put it over medium heat.  When it is hot, add a tablespoon or two of oil to the pan and put in the chicken, stirring frequently.  Monitor the chicken and look for an internal temperature of 165 degrees (use an instant-read thermometer for this) and remove from heat.

Once the water finishes boiling, add your frozen ravioli.  When the water starts boiling again, the ravioli should be about done.  Stir frequently and gently to prevent sticking to the bottom of the pan.  When finished, pour the contents of the pan into a colander over the sink, and spray with cold water to stop the cooking process.

When the chicken is done cooking, remove from the pan, add a tablespoon of oil and put over medium heat.  When the oil is hot, add a heaping tablespoon of flour and whisk until the yeast (bread-like) smell goes away.  Turn the heat to high and add cream or half and half or a combination of cream and milk (about a cup total).  Use your wooden spoon to scrape any bits stuck to the pan off and integrate them into the mixture.  Whisk if necessary to break and integrate up the oil-flour mixture.  When the mixture boils, turn down the heat and add chicken stock until the consistency of alfredo sauce is reached.  I like to add a tablespoon of dijon mustard and about a cup of fresh-grated Parmesan cheese (grate directly into the pan, stirring to integrate, and taste to determine when you have enough).  I also add a generous amount of an Italian herb blend and pepper.  Check to see if it needs salt, and add small amounts until the proper salt flavor has been reached.

Put the cooked chicken back into the mixture and stir to coat.  Kill the heat and add the cooked ravioli, stirring gently so that they don’t break open.


Category: Recipes
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