BASIL CHICKEN RAVIOLI CARBONARA
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
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
SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
CHICKEN AND SPINACH RAVIOLI
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 102.4 g, Cholesterol 147.8 mg, Fat 15.3 g, Fiber 7.4 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1345.8 mg, Sugar 16.7 g
CREAMY CHICKEN AND RAVIOLI WITH BACON
Make and share this Creamy Chicken and Ravioli With Bacon recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
- Add garlic and cook until fragrant, about one minute or less.
- Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
- Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
- Serve hot, sprinkled with bacon, cheese, and parsley.
RAVIOLI CARBONARA
We love carbonara. This is a nice twist. If you don't like jar sauce, you may try using my "Recipe #258784" recipe instead.
Provided by Kim M.
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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
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
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 :
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BASIL CHICKEN RAVIOLI CARBONARA RECIPE | MYRECIPES
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Servings 4Total Time 20 mins
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown.
- Add cooking sauce and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered 7 to 9 minutes or until ravioli are tender.
- Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for thicker sauce). Sprinkle with bacon, and if desired, cheese and parsley.
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