Pesto Ravioli with Chicken |
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Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 4 |
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A quick, easy, skillet dinner. Ingredients:
2 teaspoons olive oil |
1 lb boneless skinless chicken breast, cut into strips |
3/4 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 |
1/4 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.
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