Description
This Pesto Ravioli with Chicken is a quick and easy one-pan dinner, perfect for summer. Zucchini, red peppers, and cheese-filled ravioli are tossed with flavorful pesto and tender chicken for a delicious and satisfying meal.
Ingredients
Units
Scale
- 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 1/4 inch slices
- 1 large red pepper, thinly sliced
- 1 clove garlic, minced
- 1/4 cup purchased basil pesto
- Fresh grated parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Sauté chicken in oil for 4 minutes or until browned. Remove chicken from skillet and set aside.
- Add chicken broth and ravioli to the skillet. Bring to a boil, lower heat, and cover. Simmer for 4 minutes or until ravioli is tender.
- Add zucchini, red pepper, and chicken to the ravioli. Cook over medium-high heat for 3 minutes, stirring frequently, until veggies are crisp-tender and chicken is no longer pink. Add garlic in the last minute of cooking.
- Stir in pesto and toss to coat.
- Season with salt and pepper to taste. Sprinkle with fresh grated parmesan and serve.
Notes
- You can use homemade pesto if preferred.
- For extra flavor, add some crushed red pepper flakes or a squeeze of lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg