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.

Baked Macaroni and Cheese

1 pound (16 oz) rotini or cavatappi pasta
2 cups whole milk
8 oz cream cheese
3 tablespoons unsalted butter
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups (about 6-7 oz) grated smoked gouda

While the pasta is cooking. Combine the milk, cream cheese, butter, salt and pepper in a medium saucepan. Cook, stirring occasionally until, melted and well combined. In a large bowl or pan, mix the drained pasta, milk mixture and the cheese and stir. Transfer to a 3 quart baking dish and bake until the macaroni is set and the top is golden brown. About 25 minutes.

Mine is not so "golden brown" because the kids just couldn't wait.

Simple, but yummy!