This recipe is from Betty Crocker. The whole family loved it (well, minor complaining until the first bite was taken).
Chicken and Ravioli Carbonara
Prep Time: 30 Minutes
Total Time: 30 Minutes
Makes: 4 servings
WHAT YOU NEED
2tablespoons Italian dressing
1lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4cup Progresso® chicken broth (from 32-oz carton)
1package (9 oz) refrigerated cheese-filled ravioli
1/2cup half-and-half
4slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired
- In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
- Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
- Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.