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Pesto Ravioli with Chicken
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Prep Time:
15 minutes
Total Time:
30 minutes
Indulge in a quick and delicious stovetop meal.
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
Instructions:
  • Heat oil in a 12-inch skillet over medium-high heat. Cook chicken for about 4 minutes until nicely browned, turning occasionally. Remove chicken from the skillet.
  • Pour in the flavorful broth and add in the delicate ravioli to the skillet. Bring to a boil, then lower the heat, cover, and gently simmer for about 4 minutes until the ravioli are perfectly tender.
  • Combine zucchini, bell pepper, and chicken with ravioli in a pan over medium-high heat. Cook for about 3 minutes, stirring occasionally, until the veggies are crisp-tender and chicken is fully cooked. Mix in pesto and sprinkle with cheese before serving.

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