Pesto Ravioli with Chicken

pesto ravioli with chicken Entree
Pesto Ravioli with Chicken
  • Prep 15 min
  • Total 30 min
  • Servings 4

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


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


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  • 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

  • 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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