The Painted Apron

Recipe Box, Spinach Ravioli Alfredo with Chicken and Asparagus

Posted by the Painted Apron on October 23, 2014 · 10 Comments 

Have you seen this Alfredo Sauce?

It is made with fresh cream and aged Italian cheeses, 65% less fat and 55% less calories than regular Alfredo

Sounds good to this Alfredo lover!

This recipe makes an 8″ x 8″ sized casserole, and depending on your portion size, you can indulge in this dish for a mere 370 calories!

I promise you won’t miss the fat and the calories, the flavor is all there~

Cook the chicken in the broth in a slow cooker on high for 2-3 hours.  Remove chicken and shred,  reserving broth

Thin the sauce with some chicken broth, reserved from cooking the chicken.  Transfer the Alfredo sauce into a large measuring cup and then add 1/2 cup broth to the empty jar.  Shake, shake, shake to get any remaining sauce from the sides of the jar and add it to the sauce in the measuring cup.  Save the rest of the broth for another use

If you let the broth sit for a while all the solids will settle to the bottom and you can slowly pour the broth off into a clean storage jar without having to strain it.  Label the jar with the date and keep in the fridge for another use

Lay the bacon on a parchment lined baking sheet with the asparagus on one end.  Bake at 350 for 20-25 minutes or until done.  Mine cooked perfectly for the same amount of time but check on it towards the end because the time will be affected by the thickness of the asparagus and bacon

Drain bacon well on paper towels and cut bacon and asparagus into 1 inch pieces

Cook ravioli until just done, if you cook it too long it will fall apart.  Drain and rinse with cool water so it won’t stick together

Pour about 1/4 of sauce into the bottom of a cooking oil sprayed 8″ x 8″ baking dish

Lay out 1/2 of the ravioli into a single layer

Top with a layer of spinach

Then add 1/2 of the chicken, bacon and asparagus

Top with 1/2 the cheese and 1/2 the remaining sauce and repeat layers

Ending with cheese

Refrigerate at this point up to 24 hours.  Bake covered at 325 for 30 minutes, uncover and bake another 15-30 minutes until hot and bubbling

Spinach Ravioli Alfredo with Chicken and Asparagus

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Brunch, Main Course

Cuisine American, Italian

Servings 4

Ingredients

  

• 1 jar 15 oz. Classico Asiago Romano Light Alfredo sauce
• 1 lb. fresh spinach ravioli, 20-24 large ravioli
• 5 strips bacon [I used maple]
• 6-7 chicken tenders or about 1 lb boneless chicken
• 16 asparagus spears
• 4 cups fresh spinach leaves about 1/2 bag
• 32 oz reduced sodium chicken broth
• 3-4 oz. shaved Parmesan cheese or grated Asiago
• salt and pepper

Instructions

 

• Cook chicken in broth in a slow cooker for 2 hours on high or poach in a sauce pan until done. Remove chicken and reserve broth. Shred or chop chicken into bite size pieces. Season with salt and pepper.
• Line a baking sheet with parchment and lay out bacon slices and place asparagus spears at one end of pan. Bake at 350 for about 20 minutes, checking every 5 minutes near the end. Cooking time depends on thickness of asparagus and bacon. If one gets done before the other, just remove and set aside until remaining food is done. Drain bacon well. Cut asparagus and bacon into 1″ pieces
• Cook ravioli until just done, do not overcook or it will fall apart. Drain and rinse with cool water to prevent sticking.
• Mix 1/2 cup reserved broth with Alfredo sauce in a large measuring cup, adding broth to empty sauce jar first and shaking to get all the sauce out of jar. Save the rest of the reserved broth for soup or another use
• Pour about 1/2 cup sauce into bottom of greased 8″ square baking dish and spread into an even layer. Top with half of the ravioli in an even layer. Top ravioli with half of the spinach, then 1/2 chicken, bacon and asparagus pieces. Sprinkle with half of cheese. Pour 1/2 of remaining sauce over all. Repeat layers. Cover.
• Can be refrigerated at this point for 24 hours. Bake covered at 325 for 30 minutes. Uncover and continue baking until hot and bubbly, 15-30 more minutes. Serves 4-6*

Notes

*Calories per serving: 1/4 of casserole is 550 calories, 1/5 of casserole is 440 calories, 1/6 of casserole is 370 calories

Keyword asparagus, chicken and pasta bake, cheesy chicken casserole with potatoes, Easter brunch, ravioli, spinach ravioli bake, Spring casserole

Let it sit 5 minutes and then cut into squares to serve

Enjoy!

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