Skip to main content


Showing posts from August, 2013

Pesto Ravioli with Chicken

My mom found this one a long time ago in a recipe magazine. I remember making it for the family when I was in high school. It's a really great one pot meal for those busy week day nights.

teaspoons olive or vegetable oil
1 (15-ounce) package boneless skinless chicken breast half tenders
3/4 cup chicken broth
1 (9-ounce) package refrigerated cheese-filled ravioli noodle, pasta meal
3 small zucchini , cut into 1/4 inch slices
1 large red bell pepper , thinly sliced
1/4 cup pesto
freshly grated Parmesan cheese , if desired

Heat oil in 12-inch skillet 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, 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 center…