Pesto Ravioli with Chicken

(from saymyname’s recipe box)

Serves 4 people

Categories: Chicken, Main Dish

Ingredients

  • 2 teaspoons olive oil
  • 1 lb boneless skinless chicken breast, cut into strips
  • 3/4 cup chicken broth
  • 1 (9 ounce) packages refrigerated cheese ravioli
  • 3 small zucchini, cut into 1/4 inch slices
  • 1 large red pepper, thinly sliced
  • 1/4 cup purchased basil pesto
  • fresh grated parmesan cheese

Directions

  1. In a large skillet, heat oil over medium-high heat.

  2. Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.

  3. Add the broth and ravioli to the skillet.

  4. Bring to a boil, lower heat.

  5. Cover and simmer 4 minutes or until ravioli is tender.

  6. Add the zucchini, red pepper, and chicken to the ravioli.

  7. Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn’t pink.

  8. Add pesto and toss to coat.

  9. Season with salt and pepper if desired.

  10. Sprinkle with parmesan and serve.

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