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| *You can add chicken to this dish. Use 1 pound of boneless, skinless chicken breasts and cut into strips. Cook the chicken in the Italian dressing and then add the broth and ravioli and follow the rest of the directions below.
Also good with red onion. |
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| Ingredients: | |||||
| 2 Tbsp | Italian dressing | ||||
| 3/4 C | Chicken broth | ||||
| 1 pkg | Cheese fille ravioli (9 oz) | ||||
| 4 slices | Bacon, cooked and crumbled | ||||
| Shredded Parmesan, optional | |||||
| Chopped fresh basil, optional | |||||
| Directions: | |||||
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1. In 10-inch skillet, add dressing, broth, and ravioli. Heat to boiling over high heat; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
2. Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese, and basil. |
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