Saturday, May 8, 2010

Chicken and Ravioli Carbonara **

This was just okay for us.  The ravioli themselves were good.  The sauce was nothing spectacular, though.  I used Zesty Italian dressing for cooking the chicken, and that was yummy.  The times seem to be off quite a bit in the recipe.  I cooked the chicken for about 7 minutes (recipe says 4), and it never did "brown."  I cooked the ravioli in there for about 7 more minutes (recipe again said 4-5), and the broth never evaporated.  After all that time, the chicken got pretty dry.  My biggest complaint, though, was the overly saltiness of it.  But then again, I've been craving water like there's no tomorrow, so that could very well be just me.  Dh and the kids loved the ravioli part. 

Photo courtesy of

(luckymommyto2boys ~ Betty Crocker magazine)

2 Tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into ½-inch strips
¾ cup chicken broth
1 package (9-oz) refrigerated cheese-filled ravioli
½ cup half-and-half
4 slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired

In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2-4 minutes, turning occasionally, until brown.
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.
Stir in half-and-half; reduce heat. Simmer uncovered 3-5 minutes or until chicken is no longer pink and sauce is hot and desired consistency (cook longer for a thicker sauce).
Sprinkle with bacon, cheese, and parsley.

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