Although we eat Italian food almost weekly, this particular meal reminds us all of Rome. Our most memorable meal was at an outdoor patio near the Trevi fountain, which was undergoing repairs at the time so the crowds were manageable. Dinner was served in courses, beginning with a salad and ending (for us) with a mixed seafood platter. I ordered ravioli. I first tried this meal at home with pan fried red snapper. We couldn’t get the smell out of the house for 4 days. The kids made me promise to never make that again. Now I serve it with pan fried chicken tenderloins. Although the kids can just barely remember the restaurant, they can all remember the gelato man at the Gelateria Valentino across the street. He insisted on taking the orders from the boys directly, not from me. “What, you take your mom on a date? I don’t think so.” Now say it with an Italian accent and large hand gestures. Oh I want to to go back!
Ravioli with Creamy Pesto and Chicken
Ingredients
- 1 large and 1 small package of Buitoni refrigerated cheese ravioli
- 1-2 tablespoons olive oil
- 1 jar reduced fat Alfredo sauce
- 3-4 tablespoons pesto sauce
- 1 ½ lbs. chicken tenderloins
Instructions
- Cook ravioli according to package directions and drain. Return to cooking pan and toss with olive oil to prevent sticking.
- In a small saucepan, add pesto sauce to the Alfredo sauce and heat on medium until warmed through.
- Heat a large skillet over medium high heat. Cook the chicken tenderloins, seasoned with garlic salt, until browned on both sides and cooked through, about 6 to 8 minutes.
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