Pesto Ravioli With Chicken

1. 1

   In a large skillet, heat oil over medium-high heat.

2. 2

   Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.

3. 3

   Add the broth and ravioli to the skillet.

4. 4

   Bring to a boil, lower heat.

5. 5

   Cover and simmer 4 minutes or until ravioli is tender.

6. 6

   Add the zucchini, red pepper, and chicken to the ravioli.

7. 7

   Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.

8. 8

   Add pesto and toss to coat.

9. 9

   Season with salt and pepper if desired.

10. 10

    Sprinkle with parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.