Chicken and Ravioli Carbonara

Chicken and Ravioli Carbonara

Photo by shuber

  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons Italian dressing

  • 1

    lb boneless skinless chicken breasts, cut into ½-inch strips

  • ¾

    cup Progresso® chicken broth (from 32-oz carton)

  • 1

    package (9 oz) refrigerated cheese-filled ravioli

  • ½

    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.


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