Pesto Ravioli with Chicken

Pesto Ravioli with Chicken


Prep: 15 min

Total: 30 min

Servings: 4



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


  1. 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.
  2. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
  3. 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)


2 thoughts on “Pesto Ravioli with Chicken

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