Pesto Ravioli with Chicken

(0)
  0 reviews

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved