Chicken and Ravioli Carbonara

Chicken and Ravioli Carbonara - refrigerated ravioli and chicken tossed in a quick cream sauce and topped with bacon. Ready in under 30 minutes! Great weeknight pasta dish!

This recipe is adapted from Betty Crocker.  I receive their newsletters and it was waiting for me in my inbox last week.  I always stock up on refrigerated ravioli when it is on sale at Publix, so I had everything at home to make this for dinner.  I used some rotisserie chicken, and this only took about 20 minutes to have dinner on the table.

We both really enjoyed this dish.  The recipe says it serves 4, but I would say this serves 3 if you have a salad with it.  We just had the pasta and almost finished the whole pot ourselves.  I absolutely loved how easy this was to make!  You can't beat a 20 minute hot meal during the week.

Yield: serves 3

Chicken & Ravioli Carbonara

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

• 1 Tbsp olive oil
• 1 cup cooked, chopped chicken
• 1/2 tsp Italian seasoning
• 1 clove garlic, pressed
• 1 package (9-oz) refrigerated cheese ravioli
• 3/4 cup chicken broth
• 1/2 cup half-and-half
• 4 slices bacon, cooked and chopped
• parmesan cheese
• parsley

instructions:

1. In 10-inch skillet, heat oil over high heat. Add chicken and Italian seasoning to skillet. Heat 2-3 minutes. Add garlic and cook 30 seconds.
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 5-8 minutes or until sauce is hot and thickens to coat ravioli. Sprinkle with bacon, cheese and parsley.

http://www.plainchicken.com/2012/07/chicken-and-ravioli-carbonara.html

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