I still think this is Melissa’s favorite meal I make. It’s really quick and easy and taste’s great with or without the chicken.
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Pesto Ravioli with Chicken
2014-01-19 09:51:18
I still think this is Melissa's favorite meal I make. It's really quick and easy and taste's great with or without the chicken.
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Prep Time
15 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
1516g
Servings
4
Amount Per Serving
Calories 3691
Calories from Fat 2029
% Daily Value *
Total Fat 229g
352%
Saturated Fat 39g
196%
Trans Fat 0g
Polyunsaturated Fat 32g
Monounsaturated Fat 146g
Cholesterol 209mg
70%
Sodium 2241mg
93%
Total Carbohydrates 295g
98%
Dietary Fiber 15g
60%
Sugars 22g
Protein 118g
Vitamin A
113%
Vitamin C
426%
Calcium
25%
Iron
61%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 teaspoons olive or vegetable oil
- 1 pound chicken breast tenders (not breaded)
- 3/4 cup low sodium chicken broth (from 32-oz carton)
- 1 package (9 oz) refrigerated cheese-filled ravioli or tortellini
- 2 small zucchini, cut into 1/4-inch slices
- 2 small yellow squash cut into 1/4-inch slices
- 1 large red bell pepper, thinly sliced
- 1/2 a red onion, thinly sliced
- 3/4 cup basil pesto
- Freshly grated Parmesan cheese, if desired
What you do
- 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.
- Add broth and ravioli to skillet.
- Heat to boiling; reduce heat.
- Cover and simmer about 4 minutes or until ravioli are tender.
- Stir zucchini, squash, bell pepper, red onion 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.
Jessy + Melissa https://www.jessyandmelissa.com/