Ingredients Jump to Instructions ↓

  1. 1 (9 ounce) package refrigerated cheese ravioli

  2. 1 pound boneless skinless chicken breasts, cut into 2-inch strips

  3. 1 teaspoon minced garlic

  4. 1 tablespoon olive oil

  5. 2 (7 1/4 ounce) jars roasted sweet red peppers, drained

  6. 3/4 cup prepared pesto sauce

Instructions Jump to Ingredients ↑

  1. Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken and garlic in oil over medium heat until chicken is no longer pink. Add roasted peppers; cook for 1-2 minutes or until heated through. Remove from the heat. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat. ');


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