Ravioli with Rotisserie Chicken

We all love to visit the market and pick up a rotisserie chicken for a quick snack, but then we are left with half of a chicken. No worries! You can shred that leftover chicken, create a new sauce and enjoy with any of our ravioli dishes, like our Spinach Florentine Ravioli or Portabella Mushroom Ravioli. Pronto – you made dinner!

Ravioli with Rotisserie Chicken

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Ravioli with Rotisserie Chicken Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe

Ingredients

• 1 package Parla Spinach Florentine Ravioli
• 1/2 Rotisserie Chicken, shredded
• 24 oz Marinara sauce, jarred or homemade
• 1/2 large Onion, sliced
• 1 cup Carrots, sliced
• 2 cups Broccoli, chopped
• 1 cup Cherry tomatoes
• 3 cloves Garlic, minced
• 4 tbsp olive oil
• Feta cheese (optional)

Servings:

Units:MetricUS Imperial

Instructions

1. Heat olive oil in a heavy stainless steel pan. Add sliced onions and carrots and cook for 5 minutes.
2. Add chopped broccoli, tomatoes and minced garlic and continue to cook for a few additional minutes. Add shredded chicken to pan until warmed through.
3. Prepare Parla Ravioli according to package directions.
4. Pour chicken and sauce over ravioli. Top with feta and enjoy!

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