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Aug 12, 2010

Chicken and Ravioli Carbonara

Chicken and Ravioli Carbonara

2 Tablespoons Italian dressing

1 Ib chicken breasts, cut into strips

¾ cup chicken broth

1 package (9 ounce) cheese filled ravioli

½ cup half & half

4 slices bacon, crisply cooked, crumbled

Shredded parmesan cheese


In a 10 inch skillet, heat dressing on high heat. Cook chicken in dressing.

Add broth & ravioli and heat to boiling; reduce to medium. Cook uncovered 4 minutes until ravioli are tender & broth is almost evaporated. Stir in half & half; reduce heat. Simmer uncovered 3-5 minutes or until sauce is done. Cooking it longer will make it thicker. Sprinkle with bacon & parsely.

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