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Pesto Ravioli with Chicken

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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

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from bettycrocker.com

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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