Italian Chicken and Ravioli Recipe for Two

Using refrigerated cheese ravioli makes this come together quickly. It is a full-flavored dish and makes a comforting meal. Guests or family will be impressed with this dish. (You don’t need to tell them how easy it was to make.)

Italian Chicken and Ravioli

Bethany

Using refrigerated cheese ravioli makes this come together quickly. It is a full-flavored dish and makes a comforting meal. Guests or family will be impressed with this dish. (You don’t need to tell them how easy it was to make.)

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Marinating Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 2 People

Calories 570 kcal

Equipment

• Medium frying pan
• Cutting board
• Knives
• Measuring cups and spoons
• Shredder
• Whisk
• 1-Qt Resealable plastic bag
• Medium saucepan

Ingredients

  

1x2x3x

• 1 9 oz. Package refrigerated cheese-filled ravioli
• 8 oz. Boneless, skinless chicken breasts
• 1/4 Cup Chicken broth
• 1/4 Cup Belgioioso parmesan snacking cheese, grated , divided
• 1 Slice Bacon
• 2 Tbsp Fairlife 2% milk
• 2 Tbsp Heavy whipping cream
• 2 Tbsp Fat-free Italian salad dressing , divided
• 1/2 Tbsp Fresh parsley, chopped

Instructions

 

• Cut chicken into 1/2-inch strips and place in a 1 qt. resealable plastic bag with 1 tablespoon of the Italian dressing. Mix and refrigerate for 20 minutes. (See Notes)
• While the chicken is in the refrigerator, cook your bacon until crispy. Drain and, when cooled, crumble. Set aside.
• Cook cheese ravioli in boiling water in a medium saucepot, only until al dente. Drain. Set aside.
• After marinating in a medium frying pan, over medium-high heat, add the chicken and the Italian dressing marinade. Brown chicken in the pan, about 1 minute each side. Add chicken to the drained ravioli pot.
• Clean the pan with a paper towel, then return it to medium-high heat. Add the broth, milk, cream, 3 tablespoons of the Parmesan cheese, and 1 tablespoon of Italian dressing. Whisk and bring to a boil. Reduce the heat to medium and add the chicken and the drained ravioli to the pan. Cook uncovered until raviolis are tender and most of the broth has evaporated.
• Remove from the pan and plate. Sprinkle 1/2 tablespoon cheese, 1/2 of the crumbled bacon, and 1/2 of the parsley on each serving.

Notes

Don’t marinade the chicken strips for longer than 2 hours, or the chicken will become mushy.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 1/4 CupsCalories: 570kcalCarbohydrates: 44gProtein: 53gFat: 21gSaturated Fat: 10gCholesterol: 175mgSodium: 1190mgPotassium: 1100mgFiber: 3gSugar: 12gCalcium: 330mgIron: 2.9mg

Keyword Bacon, Cheese, Chicken, Italian, Parmesan, Ravioli

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