Pesto Ravioli with Chicken

Total Time
20 mins
11 mins

A quick, easy, skillet dinner.

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  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.
Most Helpful

5 5

Outstanding! This has instantly become my favorite pasta dish. I used perdue itailan seasoned chicken breast that I has in the freezer, added some asparagus and it was super delicious! Thank you very much for sharing this great ONE POT meal.

5 5

This recipe is in a Betty Crocker book of ours (only change they have is to use chicken tenders - but the chicken breasts are so much better), and we make it all the time. It is wonderful! I was actually thinking of posting it myself, and then noticed that 'ratherbeswimmin' already has it here. If you're thinking about making this fun, easy! You won't regret it!

5 5

Enjoyed this! I changed the proportions, using more ravioli, less chicken, and homemade pesto until it looked like enough. Easy and tasty. Thanks for sharing!