If you are looking for a fast and delicious one skillet meal, this is it. Add a salad or a green vegetable and dinner is served. If you do not have bacon on hand, or do not feel like frying bacon try using real bacon bits. You can find them in the salad dressing isle at your grocery store. The house smelled like an Italian restaurant! This is rich and filling, a true feel good meal. I really liked that you cook your chicken in Italian dressing verses cooking oil. The chicken broth and half/half make a wonderful sauce. Please give this a try, I am pretty sure you will enjoy it as much as my family does!
| 2 | tablespoons Italian dressing |
| 1 | lb boneless skinless chicken breasts, cut into 1/2-inch strips |
| 3/4 | cup 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 |
- 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.
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