Chicken and Ravioli Carbonara

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

Chicken and Ravioli Carbonara

BettyCrockerRecipe by BettyCrocker

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30 minutes

30 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 265
  • 19g
    (Saturated Fat 7g)
  • 150mg
  • 960mg
  • 13g
    (Dietary Fiber 0g)
  • 36g
  • Percent Daily Value*
  • 10%
  • Exchanges
  • 5
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • 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.

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

Directions

  1. 1In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
  2. 2Add 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. 3Stir 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.

Categories: Ingredient, Chicken, Chicken Breast, Pasta

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