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Chicken and Ravioli Carbonara

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Chicken and Ravioli Carbonara
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!
Updated Mar 10, 2010

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The less time the sauce is cooked, the thinner it will be; if cooked longer, the sauce will become thick and coat the ravioli.
  • tip 2
    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

265 Calories, 19g Total Fat, 36g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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