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Pesto Ravioli with Chicken

Help yourself to a savory, stovetop dish that's ready in a flash.

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  • prep time 15 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
  • 3 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.
  • 1 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.
  • 2 Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
  • 3 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.

EXPERT TIPS

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Expert Tips

Be sure to use a 12-inch skillet or Dutch oven, since there's a large amount to toss.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
660mg
660%;
Total Carbohydrate
34g
34%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
60%;
Calcium
20%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.