Bacon. This has bacon in it. The end.
Ok. And Ravioli. Stuffed with cheese. And Parmesan cheese on top. With more bacon.
What else do you need to know? Get cookin'!
2 Tbsp. Italian dressing
1 lb. chicken, cut into bite size pieces
1 1/2 c. chicken broth
1 lb 9oz. package cheese ravioli (I got mine in the freezer section)
1 c. half and half
12-16 oz. package of bacon, cooked and crumbled
shredded Parmesan cheese
parsley (optional)
Heat the dressing in a large skillet. Cook the chicken in it til done. Add broth and thawed ravioli. Heat to a boil. Reduce to medium and cook uncovered 4 minutes or till ravioli is tender. Stir in half and half. Reduce to low and simmer 3-5 minutes or until sauce is at desired consistency. Sprinkle in the bacon, but save some for topping later. Stir all together. Serve up and top with more bacon, Parmesan cheese, and parsley.
I linked this to Fat Camp Friday, Gooseberry Patch, Whatever You Want Wednesday, Country Potluck, Church Supper
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