Basil Chicken Ravioli Carbonara Food

BASIL CHICKEN RAVIOLI CARBONARA

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.

PESTO RAVIOLI WITH CHICKEN

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.

CHICKEN & RAVIOLI SKILLET

Steps:

• Cook ravioli in boiling water in large deep skillet 5 min.; drain in colander.
• Meanwhile, dry skillet; spray with cooking spray. Add chicken and basil; cook and stir on medium-high heat 3 to 5 min. or until chicken is browned.
• Add pasta sauce and broccoli; mix well. Stir in ravioli. Bring to boil. Reduce heat to medium-low. Add cheese; simmer 5 min. or until broccoli is tender and cheese is melted, stirring frequently.

CHICKEN AND RAVIOLI CARBONARA

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.

RAVIOLI CARBONARA

Steps:

• Cook ravioli according to package directions in 6 qt dutch oven. drain in large colander. Return ravioli to dutch oven; keep warm.
• Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.

RAVIOLI CARBONARA

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.