- 4
- 10 mins
- 40 mins
4.5/5
(13 Votes)
Ingredients
- 2 tsp. olive oil
- 1 pkg. (15-oz.) chicken tenders
- 3/4 cup chicken broth
- 1 pkg. (9-oz.) refrigerated cheese-filled ravioli
- 3 small zucchini, cut into 1/4" slices
- 1 large red bell pepper, thinly sliced
- 1 orange pepper, thinly sliced
- 1/4 cup refrigerated pesto
- parmesian cheese
Preparation
Step 1
Heat oil in skillet over medium-high heat. Cook chicken in oil, turning occasionally, until brown. Remove chicken from skillet.
Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirrring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center.
Toss with pesto. Sprinke with parmesian cheese.
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