Ricotta & Spinach Ravioli with Tomato Sauce

Directions

1. Place a large pot of salted water on medium-high heat, add pasta, and cook until al dente. Reserve ½ cup of pasta water before draining.
2. While the pasta is cooking, heat 1 tablespoon olive oil in a large heavy-duty pan over medium-high. Add the onion and cook for 2-3 minutes or until softened.
3. Add the garlic and butter and sauté for 30 seconds, then add the chicken and seasoning. Sauté for 3-5 minutes or until chicken pieces are browned and cooked through.
4. Stir in the heavy cream, reserved pasta water, parmesan cheese, and sun-dried tomatoes. Bring to a simmer and cook for 3-4 minutes. Taste and adjust salt to taste.
5. Toss the cooked pasta into the pan and stir to combine. Garnish with fresh chopped basil if desired. Serve immediately.

Nutritional Value