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Villa Frizzoni Chicken Cordon Bleu Cheese Ravioli Pasta

Villa Frizzoni Chicken Cordon Bleu Cheese Ravioli Pasta


  • 24 oz. Villa Frizzoni Cheese Ravioli 66262
  • 1 (15 oz.) Jar Villa Frizzoni Alfredo Sauce 22826
  • 4 oz. Fair Meadow Cream Cheese 70083, softened and cubed
  • 1 cup Shredded Swiss Cheese (divided)
  • ½ tsp. Culinary Secrets Onion Powder 24400
  • ½ tsp. Culinary Secrets Garlic Powder 24042
  • ½ tsp. Culinary Secrets Black Pepper 24236
  • 2 cups Cooked Silverbrook Chicken Breast 61040– sliced thin
  • ½ cup Prairie Creek Crumbled Cooked Bacon 48314
  • ½ cup Cobblestreet Market Cooked Ham Dices A6758  
  • 2 Tbsp. Italian Breadcrumbs
  • ½ cup Water


  1. Preheat oven to 350°F. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
  2. In a large saucepan, heat the alfredo sauce and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1/4 cup cheese, onion powder, garlic powder, salt and black pepper.
  3. In a large bowl, combine the chicken, bacon, ham and pasta. Add sauce and ½ cup reserved pasta water; toss to coat.
  4. Transfer to a greased baking dish. Sprinkle with remaining cheese and top with breadcrumbs.
  5. Bake dish in oven uncovered for 5-7 minutes until cheese is melted and golden. Let stand for 5 minutes.
  6. Divide into bowls and serve immediately.

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