Pesto Ravioli with Chicken

By á-2825

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.