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Pesto Ravioli with Chicken

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Pesto Ravioli with Chicken
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Help yourself to a savory, stove-top dish that's ready in a flash.
Updated Oct 22, 2008

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to use a 12-inch skillet or Dutch oven, since there's a large amount to toss.

Nutrition

440 Calories, 18g Total Fat, 36g Protein, 34g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
660mg
28%
Potassium
350mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
14%
Sugars
6g
Protein
36g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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