Chicken and Ravioli Carbonara

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

• 1In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
• 2Add 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.
• 3Stir 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.