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Pesto Ravioli with Chicken

  • 31minutes
  • 194calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 lb boneless skinless chicken breast , cut into strips

  3. 3/4 cup chicken broth

  4. 1 (9 ounce) package refrigerated cheese ravioli

  5. 3 small zucchini , cut into 1/4 inch slices

  6. 1 large red pepper, thinly sliced

  7. 1/4 cup purchased basil pesto

  8. fresh grated parmesan cheese

Instructions Jump to Ingredients ↑

  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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