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Pesto Ravioli with Chicken Recipe

Pesto Ravioli with Chicken
Source: Betty Crocker

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.

Dinner

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/3439/pesto-ravioli-with-chicken.jpg

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