Pesto Ravioli with Chicken

Serves: 6



  • 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 ¼ inch slices
  • 1 large red pepper, thinly sliced
  • 1 clove garlic, minced
  • 1⁄4 cup purchased basil pesto
  • fresh grated Parmesan cheese


  • In a large skillet, heat oil over medium-high heat.
  • Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
  • Add the broth and ravioli to the skillet.
  • Bring to a boil, lower heat.
  • Cover and simmer 4 minutes or until ravioli is tender.
  • Add the zucchini, red pepper, and chicken to the ravioli.
  • 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.
  • Add pesto and toss to coat.
  • Season with salt and pepper if desired.
  • Sprinkle with parmesan and serve.

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