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+ servings

Ravioli with Italian Cheese & Herb Cream Sauce, Chicken and Veggies

This creamy herb sauce chicken ravioli with veggies has delicious roasted bell peppers and sun-dried tomatoes that add a pop of flavor.


  • 1 container Philadelphia Cooking Creme - Italian Cheese & Herb
  • 20 oz package four-cheese ravioli
  • 4 oz sun-dried tomatoes chopped
  • 1 lb grilled chicken cut into cubes
  • 10 oz fresh spinach
  • 10 oz. roasted bell peppers jarred kind, which was 2 bell peppers worth


  • Cook the ravioli until al dente. While that is boiling, add the cooking creme to a sauce pan over medium heat and stir until melted. Pour over cooked pasta. Stir in chicken, spinach, peppers and tomatoes. Serve warm with breadsticks.