Cheese ravioli with breaded chicken

Ingredients:

• 2 to 4 breaded chicken patties (I used Tyson’s frozen pre-cooked patties). Use vegetarian ones if you like.
• 1 package refrigerated or frozen cheese ravioli
• Butter
• Garlic powder
• 1 jar pre-made tomato sauce
• 1 small can mushroom slices or stems and pieces
• Shredded parmesan or mozzarella cheese, or an “Italian blend”

Notes:
- This is one of those recipes that I don’t give specific ingredient amounts for. You can easily adjust them according to the amount of pasta you are making or your own personal taste.
- Even if your tomato sauce is a “mushroom” variety, I recommend adding the extra mushrooms. I’ve found that many pre-made sauces have only a few tiny slivers.

1. Begin cooking the ravioli in a medium or large pot.
2. Depending on the type of breaded chicken, you may want to microwave the patties or bake them in the oven. If you’re baking them, I recommend starting the oven at the same you begin cooking the ravioli so that both will be finished cooking at about the same time.
3. When the ravioli is about halfway cooked, heat the tomato sauce in a small pot.
4. Stir in the mushroom pieces (drain them after opening the can). When the sauce begins to bubble, keep it on low heat and continue stirring occasionally.
5. When the ravioli is finished, drain and return it to its pot.
6. Stir in butter and garlic powder until the noodles are evenly covered.
7. Serve the ravioli and breaded chicken onto plates. Spoon the tomato sauce over the ravioli noodles, then top with the shredded cheese. Sprinkle a bit of shredded cheese over each piece of chicken as well.
8. If you want, add a small portion of broccoli or mixed vegetables as a side.