Chicken and Ravioli Carbonara

Happy New Year’s Eve! I’ll be spending the evening at work and then will probably ring in the new year in bed, asleep. Exciting, I know.

I’ve just never been the NYE-type person. I could honesty care less about the New Year. One more circulation around the sun? Great. I don’t need a party to remind me of that fact.

The only thing I’m truly looking forward to is getting back on track with my diet. It’s been pasta-and-complex-carbs galore in my house over the last few weeks, and that’s just not a sustainable diet model for me. I’m tired of crashing mid-day, tossing and turning at night, and feeling bloated. Just a few more days until I can hit the ‘restart’ button and get to work.

Meanwhile, I’m polishing off the mounds of leftovers in my fridge. That includes this carb-lovers recipe. I needed something quick to throw together for dinner before Christmas rolled around, and this recipe fit the bill.

I’m a big fan of using premade, refrigerated tortellini and ravioli. I’ve made countless recipes with the packages of those cheese-filled treats. It’s simple to just whisk together a sauce, or add a protein, or bake it with a bunch of cheese.

This recipe is an all-in-one-skillet recipe. You’ve got chicken, a quick “carbonara”-like sauce (it’s actually NOTHING like a traditional carbonara, but I digress) and some bacon and mushrooms, for good measure. I really enjoyed taking this skillet meal for dinner at work. It fills you up and tastes delicious to boot.

Enjoy!

Chicken and Ravioli Carbonara

• Servings: 4
• Time: 25 mins
• Difficulty: Easy
• Print

Chicken tossed with cheese-filled ravioli in a quick bacon and mushroom sauce.

Ingredients

• 2 TBS. Italian dressing
• 1 lb. boneless, skinless chicken breasts, cut into chunks
• 3/4 cup chicken broth
• 1 pkg. (16 oz) refrigerated cheese-filled ravioli
• 1/2 cup heavy cream
• 1 cup bacon, crumbled
• 2 cups baby portobello mushrooms, sliced
• Shredded parmesan, for serving

Directions

1. Heat Italian dressing in a large skillet over medium high heat. Add chicken and cook until chicken is no longer pink, about 5-6 minutes.
2. Add broth and ravioli to skillet and stir. Heat to boiling. Reduce heat to medium and cook, uncovered, for about 4 minutes.
3. Stir in cream, bacon, and mushrooms. Simmer, uncovered, until mushrooms are browned and sauce slightly thickens, another 4-5 minutes. Serve topped with shredded parmesan.

Step-By-Step Instructions

Heat Italian dressing in a large skillet over medium high heat. Add chicken and cook until chicken is no longer pink, about 5-6 minutes. Add broth and ravioli to skillet and stir. Heat to boiling. Reduce heat to medium and cook, uncovered, for about 4 minutes.

Stir in cream, bacon, and mushrooms. Simmer, uncovered, until mushrooms are browned and sauce slightly thickens, another 4-5 minutes. Serve topped with shredded parmesan.