Pesto Ravioli with Chicken
User Reviews
4.6
33 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Pesto Ravioli with Chicken
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This Pesto Ravioli with Chicken has zucchini and red peppers tossed with cheese filled ravioli and pesto. It's a one-pan dinner that is great for summer!
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Ingredients
- 2 2 teaspoons olive oil
- 1 1 lb boneless skinless chicken breast, cut into small strips
- 3/4 3/4 cup chicken broth
- 1 1 (9 ounce) package refrigerated cheese ravioli
- 3 3 small zucchini, cut into 1/4 inch slices
- 1 1 large red pepper, thinly sliced
- 1 1 clove garlic, minced
- 1/4 1/4 cup purchased basil pesto
- fresh grated parmesan cheese
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Instructions
- In a large skillet, heat oil over medium-high heat.
- Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
- Add the broth and ravioli to the skillet.
- Bring to a boil, lower heat.
- Cover and simmer 4 minutes or until ravioli is tender.
- Add the zucchini, red pepper, and chicken to the ravioli.
- Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add the garlic the last minute of cooking.
- Add pesto and toss to coat.
- Season with salt and pepper if desired.
- Sprinkle with parmesan and serve.
Notes
- Source: Food.com
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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