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Pesto Ravioli with Chicken
teaspoons olive or vegetable oil
pound chicken breast tenders (not breaded)
cup Progresso™ chicken broth (from 32-oz carton)
package (9 oz) refrigerated cheese-filled ravioli
small zucchini, cut into 1/4-inch slices
large red bell pepper, thinly sliced
cup basil pesto
Freshly grated Parmesan cheese, if desired
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.
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. Toss with pesto. Sprinkle with cheese.
Be sure to use a 12-inch skillet or Dutch oven, since there's a large amount to toss.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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