Ravioli with Chicken and Jerk Alfredo Sauce

• 2 teaspoons Olive Oil
• 1- 1/4 cup Chopped Onion
• 2 teaspoons Minced Garlic, Rounded Teaspoons
• 3- 1/2 cups Canned Diced Plum Tomatoes
• 2 jars (16 Oz. Jars) Classic Alfredo Sauce
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 2 teaspoons Jamaican Jerk Seasoning (comes In A Jar)
• 3/4 pounds Boneless Chicken Breast, Diced To 1/2-inch Cubes
• 1 package (20 Oz. Package) Refrigerated Store Bought Cheese Ravioli (I Prefer The Standard, Not Mini Ravioli)
• 1 Tablespoon Parsley, For Garnish (optional)

1. Bring a large stock pot of water to a boil while prepping ingredients for the sauce.
2. This will be used to cook the ravioli.
3. Preheat the oil in a large skillet on medium heat.
4. Add onion and garlic and cook, stirring frequently for about 4 minutes.
5. Do not allow it to brown.
6. Add tomatoes, Alfredo sauce, salt, pepper, and jerk seasoning.
7. Cook until sauce bubbles, stirring occasionally.
8. Stir in chicken.
9. When the sauce bubbles, reduce heat slightly and cover the pot loosely.
10. Cook for 6 to 7 minutes or until the chicken pieces are no longer pink in the center.
11. While the chicken cooks, drop the ravioli into boiling water and cook according to package directions.
12. The one I use cooks in about 4 minutes.
13. When the sauce is done, remove pot from heat.
14. Drain ravioli well and stir it into the sauce.
15. Plate and garnish with parsley (optional).
16. Makes 4 to 5 servings.

olive oil, onion, garlic, tomatoes, alfredo sauce, salt, black pepper, chicken, standard, parsley

Taken from tastykitchen.com/recipes/main-courses/ravioli-with-chicken-and-jerk-alfredo-sauce/ (may not work)