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0 from 33 votes

Pesto Ravioli with Chicken

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  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. Add the garlic the last minute of cooking.
  8. Add pesto and toss to coat.
  9. Season with salt and pepper if desired.
  10. Sprinkle with parmesan and serve.

Notes

  • Source: Food.com