Wednesday, May 1, 2013

Ravioli Cabonara

This is a tasty, kid friendly weeknight meal.
2 Tbsp. Italian Dressing
1 lb. boneless chicken chunks
3/4 c. chicken broth
1 package refrigerated or frozen (thaw) cheese filled ravioli
1/2 c. half and half or cream
4 slices bacon, crispy cooked and crumbled (precooked works too)
Shredded Parmesan Cheese
Chopped Parsley
In a rimmed large skillet cook chicken with the italian dressing, until brown.  Add broth and ravioli to skillet, heat to boiling - then reduce heat.  Cook uncovered until ravioli are tender and most of the broth is gone.  Stir in half and half (or cream) reduce heat to low.  Add bacon and parmesan cheese, simmer to get sauce to desired consistency.  Sprinkle with parsley and serve.

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