Ingredients
Directions
Bring a medium pan of salted water to boil; add cauliflower. Simmer on low heat 15-20 minutes or until very tender. Drain, reserving about 1 cup cooking water.
Combine cooked cauliflower, half-and-half, cheese, and garlic salt in blender; process until very smooth. Blend in some of the reserved cooking water as needed to adjust sauce consistency. Return sauce to pan and keep warm.
Cook ravioli as directed on package, adding peas for the last 3 minutes of cooking. Drain.
Add chicken to sauce in pan. Cook on medium heat 3-5 minutes or until chicken is heated through. Add drained ravioli and peas; toss until coated. Season with salt and pepper, if desired.
Chef’s Tips
- Sauce can be prepared ahead of time. Cool, then refrigerate up to 3 days.
- Substitute frozen peas & carrots or other favorite frozen vegetable for the peas.
Ingredients
Directions
Bring a medium pan of salted water to boil; add cauliflower. Simmer on low heat 15-20 minutes or until very tender. Drain, reserving about 1 cup cooking water.
Combine cooked cauliflower, half-and-half, cheese, and garlic salt in blender; process until very smooth. Blend in some of the reserved cooking water as needed to adjust sauce consistency. Return sauce to pan and keep warm.
Cook ravioli as directed on package, adding peas for the last 3 minutes of cooking. Drain.
Add chicken to sauce in pan. Cook on medium heat 3-5 minutes or until chicken is heated through. Add drained ravioli and peas; toss until coated. Season with salt and pepper, if desired.
