- 3 Tablespoons Italian Dressing and Marinade
- 2 cups halved cherry tomatoes
- 1 small onion, chopped
- 6 slices bacon, cooked, chopped
- ¼ cup Fat-free reduced-sodium chicken broth
- 36 ravioli, cooked)
- 2 cups Arugula
- Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 minutes or until onions are tender.
- Stir in bacon and broth; cook 2 minutes or until sauce comes to boil.
- Add hot cooked Italian ravioli and arugula; toss to coat.
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