Rotisserie Chicken Alfredo Ravioli

Ingredients

• 480 g rotisserie chicken, shredded
• 510 g cheese ravioli, cooked
• 35 g baby spinach
• 120 ml Alfredo sauce
• 20 g grated parmesan

Method

1. Step 1

   Warm 480 g rotisserie chicken, shredded in a large skillet over medium heat for 2 minutes.

2. Step 2

   Add 35 g baby spinach and cook it for 2 to 3 minutes until the vegetables are tender.

3. Step 3

   Stir in 120 ml alfredo sauce and let it simmer for 1 minute.

4. Step 4

   Add 510 g cheese ravioli, cooked and toss until everything is coated and heated through.

5. Step 5

   Cook the mixture for 2 more minutes so the sauce settles into the pan.

6. Step 6

   Finish the pan with 20 g grated parmesan.

7. Step 7

   Spoon the meal into bowls or onto plates and serve it hot.