Pesto Ravioli with Chicken
Prep: 15 min
Total: 30 min
2 teaspoons olive or vegetable oil
1 pound chicken breast tenders (not breaded)
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.
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.
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)