Ingredients
-
1
-
2 - 3
-
4
-
3/4
-
1
-
1/2
-
6
-
-
1/4
-
-
-
-
-
-
Directions
Creamy Chicken and Ravioli With Bacon, Adapted from a BC recipe A little bit like carbonara , Nice alternative to using a purchased sauce without much fuss Made for an easy week night meal used fat free half and half, but might use the full fat version next time for more flavor Will definitely make again Very tasty!, This recipe is definitely worth all five stars plus 2 thumbs up! I ended up making two different pans – 1 for us with the ravioli as directed and pan 2 for the kids I did everything the same for them except omitted the ravioli and used egg noodles instead I did add some freshly ground pepper to each pan as well One wants it for school lunch tomorrow 🙂 This was easy to prepare and yet it can be fancy enough to serve for the important guests We will be making this again Thanks for a keeper! Made for the February 2009 Aussie/NZ recipe swap
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Steps
|
1
Done
|
Heat Oil in Skillet and Cook Chicken Over High Heat, Turning Occasionally, Until Brown, 3-5 Minutes. |
|
2
Done
|
Add Garlic and Cook Until Fragrant, About One Minute or Less. |
|
3
Done
|
Add the Broth and Ravioli to the Skillet, and Reduce Heat. Cook Uncovered, About 4-6 Minutes or Until the Ravioli Are Tender and Almost All the Broth Has Evaporated. |
|
4
Done
|
Stir in Half and Half and Simmer, Uncovered, About 4 Minutes or Until Hot and of a Consistency You Like. |
|
5
Done
|
Serve Hot, Sprinkled With Bacon, Cheese, and Parsley. |
