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Pesto Ravioli with Chicken

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Help yourself to a savoury, stove-top dish that's ready in a flash.
Created May 16, 2011
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  • 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


  • 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.

Expert Tips

  • Tip 1
    Success: Be sure to use a 12-inch skillet or Dutch oven, since there's a large amount to toss.

Nutrition Information

No nutrition information available for this recipe
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