2 Tbls Italian dressing
1 lb boneless skinless chicken breasts, cut in strips
3/4 c chicken broth
1 pkg refrigerated cheese-filled ravioli
1/2 c half-n-half
4 slices bacon, cooked and crumbled
Parmesan cheese, shredded
In skillet heat dressing over high heat. Cook chicken thoroughly.
Add broth and ravioli. Heat to boiling; reduce heat to medium and cook uncovered for 4-6 minutes (till ravioli are tender).
Stir in half-n-half, reduce heat. Simmer uncovered 3-5 minutes.
Sprinkle with bacon and Parmesan cheese. Serve.
Source: Betty Crocker