We got home from a wonderful Thanksgiving yesterday! Jeffrey and I had to eat two Thanksgiving meals, one with his parents for lunch and dinner with my mom. We were stuffed!
Lunch at the Keith's!
Dinner at my mom's (fun recipes from our dinner to come!)
We didn't have any food left at our house after we got back so I had to go to the store today and restock. I love semi-homemade meals. I made one of my favorites tonight, Creamy Pesto Ravioli with Chicken. I also made a side of Asparugus. See my quick and easy asparugus below in the Orange Shrimp article.
Creamy Pesto Ravioli with Rotisserie Chicken
Buitoni Wild Mushroom Agnolotti
Half and half
1 Tb butter
Rotisserie Chicken is so awesome. It tastes great and can be used for many different meals. Mostly it is so easy to use in a pinch. Tonight I used the chicken for our dinner and then used the leftovers to make chicken salad. I started by pulling the meat off of the chicken. As I took the meat off the chicken I seperated it into small pieces. Put the chicken in a bowl and set aside.
You can purchase any fresh ravioli flavor you like, but I love the Buitoni Wild Mushroom Agnolotti. I also use the Buitoni Pesto. These can be found in the regridgerator section. Boil water, put in the fresh ravioli and cook for about 3 minutes. Drain pasta and set aside.
Pesto Cream Sauce
Melt 1 Tb of butter in a small sauce pan. Add 1 tsp of garlic and cook until slightly brown. Turn heat down to low. Add 1/2 of the container of the Buitoni Pesto and stir until it is melted. Add 1/3 cup of half and half and stir until mixed. Turn heat off and stir in 1 Tb of Parmesan Cheese. I use the good stuff: Parmegiano Reggiano!
Mix the Ravioli into the sauce. Serve on a plate and top with chicken. I put it in a bowl and it was hard to eat, use a plate and it will be easier.
Use the left over Rotisserie chicken, about 2 cups.
3/4 cups of chopped celery
1/2 cup dried cranberries
1/4 toasted pecans
3/4 cup of mayo
3 Tb of Honey
salt and pepper
Chopped up your chicken. I was lazy and used my kitchen shears. Chop up celery, toast pecans.
Then mix the first four ingredients in one bowl. Mix the mayo, honey and a dash of salt and pepper in another bowl. Stir the mayo mixture into the chicken and whola, tasty chicken salad!
I make this chicken salad every other week to have on hand for Jeffrey and I to eat for lunch. We love eating it in a wrap! Yesterday I made it and added 1/4 cup of crushed pinapple (drained of juice). It gave the salad a little punch!