Pesto Ravioli with Chicken

ratherbeswimmin''s Note:

A quick, easy, skillet dinner.

• Total Time: 31 mins
• Prep Time: 20 mins
• Cook Time: 11 mins

Ingredients:

Servings: 4

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast , cut into strips
• ¾ 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
• ¼ 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.

Reviews

[Katanashrp]

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.

[Kohtzy]

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 recipe...do! You won't regret it!

[DesertRose15]

This was really good! Like some of the other reviewers, I doubled the amount of pesto. This is easy and delicious. I will make it again.