Creamy Chicken And Ravioli With Bacon Recipes

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Steps:

• Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
• Add garlic and cook until fragrant, about one minute or less.
• 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.
• Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
• Serve hot, sprinkled with bacon, cheese, and parsley.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve for later use. Discard drippings from skillet.
• Add chicken broth and ravioli to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 4 min. or until ravioli are tender. Add cream cheese spread, shredded cheese and peas; cook 3 to 4 min. or until cream cheese is completely melted and mixture is heated through, stirring frequently. Remove from heat.
• Top with chives and reserved bacon.

Steps:

• Cook and drain ravioli as directed on package.
• In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
• Sprinkle with bacon, cheese and basil.

Steps:

• Cook ravioli as directed on package.
• Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
• Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
• Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

Steps:

• Cook the ravioli according to the directions given on the container. Set aside.
• Preheat oven to 350 degrees.
• Cut up the chicken breasts into bite size peices.
• Combine flour, salt, and pepper.
• Roll chicken in flour mixture.
• Put oil in pan on medium heat.
• Cook chicken in pan until tender and cooked all the way through.
• In sauce pan, compine whipping cream, pesto, capers, salt, and pepper. Heat until it gets thicker and creamy. (~2 minutes)
• Combine ravioli, chicken, and brocolli in large oven safe pan.
• Bake at 350 degrees for 15 minutes.

Steps:

• Bring 3 quarts of water to a boil and cook ravioli according to package directions.
• Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
• Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
• Drain the bacon reserving 2 tbsp of drippings.
• Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
• Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
• Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
• Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!

Steps:

• Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.