Creamy Chicken Marsala Ravioli
Ingredients
18-20 oz.
refrigerated cheese ravioli
1 ½ tbsp.
Kowalski's Unsalted Butter
12 oz.
chopped mushrooms (any variety or blend)
½ tsp.
finely chopped fresh sage leaves
¼ tsp.
finely chopped fresh thyme leaves, plus a few sprigs for garnish
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¼ cup
dry Marsala wine
16 oz. pkg.
Kowalski's Signature Fresh Alfredo Sauce
2
grilled chicken breasts, thinly sliced
- freshly grated Kowalski's Parmesan Cheese, to taste
Directions
- In a large pot of salted water, cook noodles according to pkg. directions (do not overcook); near the end of cooking time, scoop and reserve approx. ½ cup of pasta cooking water from the pot.
- While pasta cooks, heat butter in a large nonstick skillet over medium heat until it bubbles.
- Add mushrooms and herbs; cook and stir until mushrooms are dark golden-brown and tender (about 10 min.).
- Season mushrooms with salt and pepper.
- Add wine; cook until nearly evaporated (about 1 min.).
- Add pasta sauce and chicken to pan; heat through.
- Drain pasta.
- Combine pasta and sauce in an extra-large mixing bowl. Add hot reserved pasta water a bit at a time until sauce reaches desired consistency.
- Serve immediately, garnishing individual servings with cheese and fresh thyme sprigs.
Find It!
- Find Kowalski's Signature Fresh Alfredo Sauce in the Dairy Department.
- Fully cooked, chilled grilled chicken breasts, such as Rosemary Garlic, are available in the Heat & Eat Section of the Deli Service Case.
