Chicken and Ravioli Carbonara

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

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.

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.

Source: bettycrocker.com