Some cooks plan recipes, research them, test them over and over again until they achieve perfection. Then there are cooks like me who think, “This looks good, this looks good, ohhh this is yummy,” and put it all together in a pan, top it with cheese, and bake. That is how most of my recipes are born.
Chicken is good. Alfredo sauce is good. Cheese ravioli is good. All together they make an amazing, creamy, cheesy, delicious meal. It takes mere minutes to assemble and a few more minutes in the oven, so it’s a busy family’s dream dinner.
Serves 4 to 6
450g boneless, skinless chicken, diced
450g frozen cheese ravioli
2 jars Alfredo sauce (about 400g each)
1 cup shredded mozzarella cheese
Preheat your oven to 180ºC. Brown the diced chicken in a skillet and sprinkle it with pepper and garlic salt. Sauté the chicken until it is cooked all the way through, then set it aside.
Bring a pot of salted water to a boil. Cook the ravioli according to the package instructions and drain.
Mix the ravioli, chicken, Alfredo sauce, and mozzarella together. Place the mixture in a 22x33cm baking dish. Bake for about 15 minutes, until the top is slightly browned. Serve with salad or garlic bread.
Tip: If your family doesn’t revolt at the sight of green in a dish, add peas or spinach for a pop of colour and flavour.
If you brown the chicken in a 30cm cast-iron skillet, you can bake the whole dish in the same skillet and save yourself some clean-up.
Extracted from Halfway Homemade: Meals in a Jiffy by Parrish Ritchie (WW Norton, approx €22.50).