UA Recipe Collection

Pesto Ravioli with Chicken

Summary

Yield
4 Servings
SourceMarcia Baum, Main Library (2006)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 t
olive or vegetable oil
1
15 oz. package chicken breast tenders
3⁄4 c
chicken broth
1
9 oz. package refrigerated cheese-filled ravioli
3
zucchini, cut into 1/4-inch slices (small)
1
red bell pepper, thinly sliced (large)
1⁄4 c
pesto
 
freshly grated Parmesan cheese (as desired)

Instructions

Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from heat. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir in zucchini, bell pepper and chicken. Cook about 3 minutes until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with Parmesan cheese and serve.