Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!
tablespoons Italian dressing
lb boneless skinless chicken breasts, cut into 1/2-inch strips
cup Progresso™ chicken broth (from 32-oz carton)
package (9 oz) refrigerated cheese-filled ravioli
slices 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.
The less time the sauce is cooked, the thinner it will be; if cooked longer, the sauce will become thick and coat the ravioli.
For a splash of vibrant color, cut one orange or red bell pepper into 1/4-inch strips and add to the skillet with the broth and ravioli.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.