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.
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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!
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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.
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FIVE STARS all the way! I cooked the chicken and red pepper together in the skillet until both where browned. Removed them and added the ravioli and broth and cooked until tender. I then put the chicken and peppers back into the pan and added the rest of the ingredients. Oh.....and I used a large can of mushrooms instead of the zucchini. WE LOVED IT!!!!!! I haven't even mentioned what an EASY one skillet meal it makes. Hardly any clean up! Thanks so much for a fantastic recipe!!!
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I deviated a little; I made more work for myself and roasted the vegetables and grilled the chicken. I also made my own pesto (Basil Pesto) which came out great. Very yummy!
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This was avery tasty weeknight dinner. I used leftover chicken for this, which made it even easier. I added slightly more pesto, just eyeballing the amount until it looked good.
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Quick and easy to make. Excellent flavor; filling. We used frozen tortellini, since that's what we had. After sauteing the chicken, DH added the vegetables and sauteed them lightly, then added the broth and pasta and finished according to the recipe. Will make again!
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Great Recipe. I used frozen Ravioli and cooked them for a little longer. I also doubled the amount of pesto and didn't use as much chicken based on the other reviews. Will definitely be making this again soon. Thanks for the recipe.
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Delish! I doubled the amount of pesto, based on one of the reviews, and it was perfect for us. Thanks!
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Very simple, easy, fast! But we thought that 1 lb chicken was too much for a 9oz package of ravioli and 1/4 c of pesto was too little. Or at least that's our preference which are easy adjustments. Will make this again. Thank you for posting!
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Excellent and enjoyed by all! I followed the recipe exactly but did double it b/c the grandsons are big eaters. I also used half zucchini and half yellow squash. Next time I think I'll add grated carrots (from the bag you buy at the store) for an even more colorful dish. I think this would be even better with home made pesto but it was very good with store-bought. I also like this recipe b/c it will be easy to cut in half since I am cooking for one these days... enough for dinner and lunch-to-go the next day! So glad to have found this recipe... thanks for posting! EDITED TO ADD: I made this again last night using whole wheat ravioli and it was incredible! I brought leftover to work with me today and it is just excellent reheated in the microwave! I think I've found a new favorite!!! :)
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This was such a nice way to use up leftover ravioli from last night's dinner. I sauteed about one pound of stir-fry chicken in olive oil with some simple spices--red pepper, black pepper, cayenne, and seasoned salt, and after four minutes, added the veggies. These I sauteed for about four more minutes, then I added the broth, pre-cooked ravioli and pesto, with more spices as necessary. Everything warmed through in about four minutes more, and the sauce was easy to thicken with a wee bit of cornstarch. Awesome! Next time, I think I will do one zucchini less and add some plum tomatoes, or use readymade sun-dried tomato bruschetta sauce in place of the pesto, because I can see tomato being an excellent addition to this dish's flavor. Highly recommended!
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DELICIOUS! Everyone liked this except one kids picked around the peppers and the other around the zukes! I will definitely make this again.
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WOW!!! This recipe is absolutely fantastic! I don't say it often , actually , I might not have ever said it ... but if I could give more than 5 stars, I most definitely would!
It truly tastes like it took a long time to make , it's a really rich tasting meal that could EASILY be served for company!
This recipe changed a couple of things about the way we eat....
#1. I found out I actually like Pesto!! *LOL*
#2. My daughter found out she will actually eat cheese Ravioli!!
#3. My husband discovered he WILL try new things and he WILL like them!!! *LOL*
Made exactly as written ... got terrific results. This will most definitely be made here! (over and over I'm guessing!! )
Thank you again , NurseDi, for a wonderful new addition to our meals! :)
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This was so good. I used chicken thigh fillets and homemade pesto. I think next time I'll use one and half or even two red peppers. This recipe is definitely a keeper...thanks NurseDi!
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This was great, reminded me of something from Olive Garden. Easy to make fast.
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We loved this! Made it with Bonnie Traynor's basil pesto Basil Pesto. Had to force myself to quit eating by reminding myself that there would leftovers (only two of us) Didn't use salt or pepper, but will next time. And there will be a next time. Thank you
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I was glad to find this recipe because I was having one of those insanely busy weeks and the husband and I were tired of take-out. This is a mighty delicious skillet dinner that was so easy and I had all the ingredients already. I threw in a couple of mushrooms that were about to go bad. Thanks.
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