Pesto Raviolo With Chicken Recipes

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PESTO RAVIOLI WITH CHICKEN



Pesto Ravioli with Chicken image

This Pesto Ravioli with Chicken has zucchini and red peppers tossed with cheese filled ravioli and pesto. It's a one-pan dinner that is great for summer!

Provided by Christy Denney

Categories     Main Course

Time 20m

Number Of Ingredients 9

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into small 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 clove garlic, minced
1/4 cup purchased basil pesto
fresh grated parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
  • Add the broth and ravioli to the skillet.
  • Bring to a boil, lower heat.
  • Cover and simmer 4 minutes or until ravioli is tender.
  • Add the zucchini, red pepper, and chicken to the ravioli.
  • Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add the garlic the last minute of cooking.
  • Add pesto and toss to coat.
  • Season with salt and pepper if desired.
  • Sprinkle with parmesan and serve.

PESTO RAVIOLI WITH CHICKEN



Pesto Ravioli with Chicken image

Make and share this Pesto Ravioli with Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
  • Add the broth and ravioli to the skillet.
  • Bring to a boil, lower heat.
  • Cover and simmer 4 minutes or until ravioli is tender.
  • Add the zucchini, red pepper, and chicken to the ravioli.
  • Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
  • Add pesto and toss to coat.
  • Season with salt and pepper if desired.
  • Sprinkle with parmesan and serve.

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