Pesto Ravioli with Chicken
Prep: 15 min
Total: 30 min
Servings: 4
Ingredients
2 teaspoons olive or vegetable oil
1 pound chicken breast tenders (not breaded)
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4-inch slices
1 large red bell pepper, thinly sliced
1/4 cup basil pesto
Freshly grated Parmesan cheese, if desired
Steps
-
In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
-
Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
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Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.
Expert Tips
Be sure to use a 12-inch skillet or Dutch oven, since there’s a large amount to toss.
(Photo and Recipe curtesy of Betty Crocker)
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This looks and sounds very good will have to make this one day thank you!!..
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Sounds tasty
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