Pesto Ravioli with Chicken

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

  • 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
  • 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.
  • 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.
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