Ingredients
Scale
- 1/2 cup bacon, chopped
- 2 garlic cloves, thinly sliced
- 3 1/2 cups diced chicken
- 1/2 cup white wine
- 22 ounces spinach cheese ravioli
- 1 1/2 cups chicken broth
- 1 1/4 cup heavy cream
- 6 ounces baby spinach leaves
- 1/2 cup finely grated parmesan, plus extra, to serve
-
3 green shallots, trimmed, thinly sliced
Instructions
- Heat a large non-stick frying pan over high heat.
- Add the bacon and garlic. Cook, stirring often, for 5 minutes or until the bacon is golden.
- Add the diced chicken. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until the chicken changes color.
- Add the wine to the frying pan. Simmer for 2 minutes or until mixture is reduced slightly.
- Add the ravioli, chicken broth, and cream.
- Simmer, stirring occasionally, for 8 minutes or until the mixture is thickened and ravioli is tender. Season.
- Stir in the spinach and parmesan. Sprinkle with shallot and extra parmesan.