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Pesto Ravioli with Chicken

Name: Pesto Ravioli with Chicken
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp (10 mL) olive or vegetable oil; 1 lb (500 g) chicken breast tenders (not breaded); 3/4 cup (175 mL) chicken broth; 1 pkg (250 g) refrigerated cheese-filled ravioli; 3 small zucchini, cut into 1/4-inch/6 mm slices; 1 large red bell pepper, thinly sliced; 1/4 cup (50 mL) basil pesto; Freshly grated Parmesan cheese, if desired

Prep 15 min
Total 30 min
Servings 4

Help yourself to a savoury, stove-top dish that's ready in a flash.

May 16, 2011

Ingredients

2 tsp (10 mL) olive or vegetable oil
1 lb (500 g) chicken breast tenders (not breaded)
3/4 cup (175 mL) chicken broth
1 pkg (250 g) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4-inch/6 mm slices
1 large red bell pepper, thinly sliced
1/4 cup (50 mL) basil pesto
Freshly grated Parmesan cheese, if desired

Steps

1

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until no longer pink in centre. 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 centre. Toss with pesto. Sprinkle with cheese.