Chicken and Ravioli Carbonara

From the kitchen of Betty Crocker (photo is also from the website)
http://www.bettycrocker.com/recipes/chicken-and-ravioli-carbonara/1c608246-e552-48d8-87eb-e755a06f8d87#?st=6&term=chicken ravioli carbonara&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)

2 tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips (I use can chicken sometimes)
3/4 cup chicken broth
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup half-and-half
4 slices bacon, crisply cooked and crumbled (I used bacon bits)
I also added Italian Seasoning, Garlic Powder, dry onions, and pepper
Shredded Parmesan cheese, 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.