Pesto Ravioli with Chicken

Pesto Ravioli with Chicken

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

2
teaspoons olive or vegetable oil
1
pound chicken breast tenders (not breaded)
3/4
cup Progresso® chicken broth (from 32-oz carton)
1
package (9 oz) refrigerated cheese-filled ravioli
3
small zucchini, cut into 1/4-inch slices
1
large red bell pepper, thinly sliced
1/4
cup 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 brown. 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 center. Toss with pesto. Sprinkle with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Be sure to use a 12-inch skillet or Dutch oven, since there's a large amount to toss.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 660mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.