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Chicken and Ravioli Carbonara

Chicken and Ravioli Carbonara

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

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
),
Cholesterol
150mg
150%;
Sodium
960mg
960%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
),
Protein
36g
36%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Starch; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

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

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.

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