Ravioli with Chicken and Mushrooms

Recipe adapted from Everyday Food and Husband-Tested in Alice's Kitchen

Serves 4

Jim and I decided to stay at home and have a quiet dinner for Valentines Day. It was pretty dreary outside so I was craving some comfort food. I found a recipe in Everyday Food magazine, but didn't have all of the right ingredients in my pantry, so I adapted the recipe. It turned out to be quite delicious. It would be perfect for an impromptu casual dinner party for four. Serve it with a crisp salad and there you go! Here's the recipe using ingredients found at my favorite grocery store, Lost River Market & Deli.

8 oz. package frozen ravioli (I used Rising Moon Organic Basil, Asiago & Pine Nut Pesto Ravioli found in the frozen food case at Lost River Market & Deli.)
1 pound boneless, skinless chicken breasts (cut into bite size chunks)
Kosher salt
Freshly ground pepper
2 Tablespoons unsalted butter
1 pound cremini mushrooms (button mushrooms would work too) sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley

Prepare the pasta according to the package directions. (Keep frozen until ready to use.) Drain the cooked pasta, but reserve about 1/8 cup of the pasta water for later.
Melt the butter in a large skillet. Salt and pepper the chicken chunks. Cook the chicken, turning once, until cooked through, about 5 minutes. Transfer to a plate.
Add the mushrooms to the pan; season with salt and pepper. Cover and cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3-5 minutes more. Add wine; cook, stirring, until evaporated, about 2-3 minutes.
Reduce heat to low. Add the cream, cheese and chicken. Stir until the cheese has melted and the chicken is coated. Transfer to a large serving bowl and add the pasta. Add the parsley and the pasta water, if desired. Toss to combine. Serve immediately.