Basil Chicken Ravioli Carbonara Recipes

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BASIL CHICKEN RAVIOLI CARBONARA



Basil Chicken Ravioli Carbonara image

Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 20m

Yield 4

Number Of Ingredients 7

1 (9 ounce) package refrigerated four-cheese-filled ravioli
1 (14 ounce) package uncooked chicken breast pieces for stir-fry
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
¼ cup half-and-half
¼ cup cooked real bacon pieces (from a jar or package)
⅛ teaspoon Shredded Asiago or Parmesan cheese
⅛ teaspoon Chopped fresh basil leaves or parsley

Steps:

  • Cook and drain ravioli as directed on package.
  • In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
  • Sprinkle with bacon, cheese and basil.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 23.6 g, Cholesterol 103.7 mg, Fat 17.8 g, Fiber 1.8 g, Protein 35 g, SaturatedFat 6.8 g, Sodium 650.6 mg, Sugar 1.4 g

RAVIOLI CARBONARA



Ravioli Carbonara image

Creamy Alfredo sauce tops ravioli in this savory main course from Ronda Weirich. The Liberal, Kansas cook gives it great crowd-appeal with a topping of crisp bacon crumbles. This tempting meal is just five ingredients away!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 6

1 package (16 ounces) frozen cheese ravioli
8 bacon strips, diced
1 cup prepared Alfredo sauce
1/4 cup milk
2 to 3 teaspoons dried basil
Pepper to taste

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings., Stir the Alfredo sauce, milk and basil into drippings; heat through. Drain ravioli; add to sauce and toss to coat. Sprinkle with bacon and pepper.

Nutrition Facts :

CHICKEN AND RAVIOLI CARBONARA



Chicken and Ravioli Carbonara image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

  • In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 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 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Nutrition Facts : Calories 265, Carbohydrate 13 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg

PESTO RAVIOLI WITH CHICKEN



Pesto Ravioli with Chicken image

Help yourself to a savory, stove-top dish that's ready in a flash.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons olive or vegetable oil
1 pound chicken breast tenders (not breaded)
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4-inch slices
1 large red bell pepper, thinly sliced
1/4 cup basil pesto
Freshly grated Parmesan cheese, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
  • Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
  • Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 34 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

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