Pesto Ravioli with Chicken

By melanieroe

Prep Time: 15 min
Total Time: 30 min
Makes: 4 servings

Nutrition Information:
1 Serving: Calories 440 (Calories from Fat 160); Total Fat 18g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 85mg; Sodium 660mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 6g); Protein 36g Percent Daily Value*: Vitamin A 35%; Vitamin C 60%; Calcium 20%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 teaspoons olive or vegetable oil
• 1 pound chicken breast tenders (not breaded)
• 3/4 cup Progresso® chicken broth (from 32-oz carton)
• 1 package (9 oz) refrigerated cheese-filled ravioli
• 3 small zucchini, cut into 1/4-inch slices
• 1 large red bell pepper, thinly sliced
• 1/4 cup basil pesto
• Freshly grated Parmesan cheese, if desired

Preparation

Step 1

1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
2. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
3. Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.