Ravioli and Peas with Lemon-Parsley sauce

The dish is actually really simple to make. Although, in the picture, there are no peas in the dish. All I had was canned peas, and canned peas gross me out. I promise frozen peas taste much better!

First, season your chicken with salt and pepper. I got frisky and added garlic powder as well. Heat pan on medium-high heat and add a Tablespoon of olive oil or butter or olive oil and butter. Whateves. You will cook chicken for about 10 minutes, flipping half way through, until no longer pink in the middle.

While chicken cooks, chop parsley and garlic and grate parmesan. Grab a lemon and roll it on a hard surface, putting pressure on the lemon. This will make juicing it much easier. If you have whole slices of bacon, chop up into small pieces. If you are like me, you can use packaged bacon pieces.

Remove cooked chicken from the pan, chop it up into small pieces and return it to the pan with the bacon. Cook on low for a minute or two to release the bacon flavor. Move bacon and chicken to a bowl and set aside.

Heat up a pot of water for boiling the tortellini or ravioli, both work great.

For the lemon-parsley sauce:

Add 1 Tablespoon of butter to the same pan you cooked the chicken and bacon in, melt on medium heat. Add garlic and cook for about a minute constantly stirring. Add parsley and 1 Tablespoon of lemon juice. Stir and cook for about 30 seconds. Reduce heat to low and add cream. Add salt and pepper to taste. You will have to stir sauce periodically. Also, do a taste test to see if you need more seasoning, parsley or lemon. Now, start boiling your pasta, but keep cooking and stirring the sauce as the pasta is boiling.

Boil pasta according to package — I think it is around 7 minutes. Then drain it and return pasta to the pot and turn off the heat on the sauce.

Add sauce, chicken, bacon and peas into the pot with the pasta. Turn heat to low and stir. Cook until peas are warmed through.

Serve with lots and lots of parmesan cheese on top!