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Chicken Alfredo Ravioli
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|2 cups diced rotisserie chicken or cooked chicken breast|
|1 medium onion, small diced|
|1 clove fresh garlic, finely minced|
|1 tablespoon butter|
|1/2 cup white wine|
|1/2 teaspoon Festival Tuscan Seasoning|
|1 carton refrigerated Alfredo sauce|
|1/2 cup milk or half and half|
|1/2 cup grated Parmesan cheese, plus more for topping|
|Salt, to taste|
|1 package Bertagni fresh Ravioli, cooked according to package|
|Chopped Italian Parsley, for garnish|
|Freshly ground pepper, to taste|
- Preheat a large skillet on medium high heat and add 1 tablespoon butter, garlic, Tuscan Seasoning, and diced onion to the pan. Saute onion until lightly browned and caramelized, about 10 minutes.
- Add white wine and cook until wine has evaporated completely. Add Alfredo Sauce and diced chicken and cook until heated through, about 5 minutes. Stir in grated Parmesan cheese and milk or half and half and season to taste with salt and freshly ground pepper.
- Toss cooked ravioli gently with sauce to coat thoroughly. Divide pasta in half and serve in two pasta bowls. Garnish with more grated Parmesan and chopped fresh Italian Parsley.
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