Pesto Ravioli with Chicken

Source: Marcia Baum, Main Library (2006)
Prep time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes


2 t
olive or vegetable oil
15 oz. package chicken breast tenders
3⁄4 c
chicken broth
9 oz. package refrigerated cheese-filled ravioli
zucchini, cut into 1/4-inch slices (small)
red bell pepper, thinly sliced (large)
1⁄4 c
freshly grated Parmesan cheese (as desired)


Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from heat. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir in zucchini, bell pepper and chicken. Cook about 3 minutes until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with Parmesan cheese and serve.