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