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Nutrition Facts
Serving Size 1 (296g) Recipe makes 4 servings The following items or measurements are not included below: cheese ravioli
Calories 188
Calories from Fat 39		(20%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 228mg		9%
Potassium 801mg		22%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 3.6g	14%
	Sugars 3.5g
Protein 29.2g		58%
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Pesto Ravioli with Chicken

Recipe #73341 | 31 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Oct 14, 2003

A quick, easy, skillet dinner.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into 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
1/4 cup purchased basil pesto
fresh grated parmesan cheese

Directions

1
In a large skillet, heat oil over medium-high heat.
2
Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
3
Add the broth and ravioli to the skillet.
4
Bring to a boil, lower heat.
5
Cover and simmer 4 minutes or until ravioli is tender.
6
Add the zucchini, red pepper, and chicken to the ravioli.
7
Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
8
Add pesto and toss to coat.
9
Season with salt and pepper if desired.
10
Sprinkle with parmesan and serve.

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Featured Reviews for This Recipe

From: Ginny Sue

On Jul 12, 2009

This was avery tasty weeknight dinner. I used leftover chicken for this, which made it even easier. I added slightly more pesto, just eyeballing the amount until it looked good.

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From: Peprich

On Jun 30, 2009

Quick and easy to make. Excellent flavor; filling. We used frozen tortellini, since that's what we had. After sauteing the chicken, DH added the vegetables and sauteed them lightly, then added the broth and pasta and finished according to the recipe. Will make again!

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From: Chef #683237

On May 30, 2008

Great Recipe. I used frozen Ravioli and cooked them for a little longer. I also doubled the amount of pesto and didn't use as much chicken based on the other reviews. Will definitely be making this again soon. Thanks for the recipe.

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From: Impera_Magna

On Sep 18, 2007

Excellent and enjoyed by all! I followed the recipe exactly but did double it b/c the grandsons are big eaters. I also used half zucchini and half yellow squash. Next time I think I'll add grated carrots (from the bag you buy at the store) for an even more colorful dish. I think this would be even better with home made pesto but it was very good with store-bought. I also like this recipe b/c it will be easy to cut in half since I am cooking for one these days... enough for dinner and lunch-to-go the next day! So glad to have found this recipe... thanks for posting! EDITED TO ADD: I made this again last night using whole wheat ravioli and it was incredible! I brought leftover to work with me today and it is just excellent reheated in the microwave! I think I've found a new favorite!!!