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Pesto Ravioli with Chicken Recipe
Ingredients
- 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
| PREP TIME 15m |
COOK TIME 15m |
TOTAL TIME 30m |
YIELD 4 servings |
|---|
Instructions
- 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.
A recipe from Betty Crocker
2018-08-18
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