Pesto Ravioli with Chicken

Makes 4 servings

  • 2 teaspoons olive and vegetable oil
  • 1 (15-ounce) package chicken tenders
  • 3/4 cup chicken broth
  • 1 (9-ounce) package refrigerated cheese-filled ravioli
  • 3 small zucchini, cut into 1/4-inch slices
  • 1 large red bell pepper, thinly sliced
  • 1/4 cup refrigerated pesto
  • Freshly grated Parmesan cheese, if desired

1. Heat oil in 12-inch skillet 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 same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. 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.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below