Ravioli Carbonara with Chicken

Relatively easy, but very delicious. Not your traditional carbonara made with egg, but with half and half, wine, chicken broth, and Parmesan. Simple, but delicious.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Marinate the chicken in olive oil, balsamic vinegar, and herbs of your choice for about 20 min. Then sear the chicken breasts in a covered pan over medium heat for about four minutes on each side. (Optional: cook bacon in the pan, then sear chicken in the bacon fat.) Let the chicken rest on a cutting board while doing the following steps.

Step 2

Sauté the diced onion and garlic in olive oil until golden and fragrant. Then added the wine and cook it down for a minute.

Step 3

Then add the chicken broth, half and half, and salt and pepper to taste and bring it to a simmer. Add the ravioli and peas, and cook them (stirring occasionally) until the ravioli is heated through (about 5 min). Add grated Parmesan for added flavor a thickness as desired.

Step 4

As the ravioli cooks, slice the chicken (some may be slightly pink) and add it to the pan for about 2 minutes when the ravioli is just done. Let it simmer to cook through if necessary.

Step 5

Garnish with more Parmesan and crumbled bacon and serve.