Blackened Chicken Ravioli Recipe

Time45m

Serves4

alfredo sauce/cheese ravioli/bacon/red onion/spinach/red peppers/blackened chicken/parmesan buttered biscuit

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Ingredients

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1
Season and Cook Chicken
Rub the chicken breast with blackening seasoning, ensuring it's evenly coated. Heat a skillet over medium-high heat and add a tablespoon of oil. Once hot, place the chicken in the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest before slicing.

2
Cook the Bacon
In the same skillet, add the bacon slices and cook until crispy. Remove and let them drain on a paper towel. Once cooled, crumble the bacon into small pieces.
3
Sauté the Vegetables
In the bacon drippings, add diced red onion and red bell pepper to the skillet. Sauté for about 3-4 minutes until they are soft. Add the spinach and cook until wilted, about 2 minutes.

4
Boil the Ravioli
In a large pot, bring water to a boil and add a pinch of salt. Add the cheese ravioli and cook according to package instructions, typically about 4-5 minutes. Once cooked, drain and set aside.

5
Mix Everything Together
In a large mixing bowl, combine the cooked ravioli, sautéed vegetables, crumbled bacon, and Alfredo sauce. Toss gently to coat everything evenly.

6
Bake the Biscuit
Prepare the parmesan butter biscuit mix according to the package instructions. Bake in the oven until golden brown, usually around 10-12 minutes.

7
Plate the Dish
Slice the blackened chicken and serve it on top of the ravioli mixture. Crumble any remaining bacon on top and serve with the parmesan butter biscuit on the side.