1 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown.
2 Add cooking sauce and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered 7 to 9 minutes or until ravioli are tender.
3 Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for thicker sauce). Sprinkle with bacon, and if desired, cheese and parsley.
I always add more shredded parmesan to the sauce - delicious!
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (80%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 78.3mg||24 %|
|Sodium 86.8mg||3 %|
|Potassium 275.3mg||7 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.1g|
|Protein 6.3g||9 %|
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Calories per serving: 275
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