Chicken and Ravioli Carbonara

Chicken and Ravioli Carbonara

Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
tablespoons Italian dressing
1
lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4
cup Progresso® chicken broth (from 32-oz carton)
1
package (9 oz) refrigerated cheese-filled ravioli
1/2
cup half-and-half
4
slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired
  1. In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The less time the sauce is cooked, the thinner it will be; if cooked longer, the sauce will become thick and coat the ravioli.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 7g,),
  • Cholesterol 150mg;
  • Sodium 960mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 5 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.