Chicken and Ravioli Carbonara

By Bujvary

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

Details

Servings 4

Preparation

Step 1

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.