Pesto Ravioli with Chicken

Name: Pesto Ravioli with Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 teaspoons olive oil; 1 lb boneless skinless chicken breast, cut into small strips; 3/4 cup chicken broth; 1 (9 ounce) package refrigerated cheese ravioli; 3 small zucchini, cut into 1/4 inch slices; 1 large red pepper, thinly sliced; 1 clove garlic, minced; 1/4 cup purchased basil pesto; fresh grated parmesan cheese

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $2.70 /serving

Author : Christy Denney

pesto ravvioli recipe

Ingredients

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2 teaspoons olive oil1 lb boneless skinless chicken breast, cut into small strips3/4 cup chicken broth1 (9 ounce) package refrigerated cheese ravioli3 small zucchini, cut into 1/4 inch slices1 large red pepper, thinly sliced1 clove garlic, minced1/4 cup purchased basil pestofresh grated parmesan cheese

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Instructions

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Step 1

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

Step 2

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

Step 3

Add the broth and ravioli to the skillet.

Step 4

Bring to a boil, lower heat.

Step 5

Cover and simmer 4 minutes or until ravioli is tender.

Step 6

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

Step 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.

Step 8

Add pesto and toss to coat.

Step 9

Season with salt and pepper if desired.

Step 10

Sprinkle with parmesan and serve.