This Pesto Ravioli with Chicken has zucchini and red peppers tossed with cheese filled ravioli and pesto. It's a one-pan dinner that is great for summer!
1lbboneless skinless chicken breast, cut into small strips
3/4cup chicken broth
1(9 ounce) package refrigerated cheese ravioli
3small zucchini, cut into 1/4 inch slices
1large red pepper, thinly sliced
1clovegarlic, minced
1/4cup purchased basil pesto
fresh grated parmesan cheese
Instructions
In a large skillet, heat oil over medium-high heat.
Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
Add the broth and ravioli to the skillet.
Bring to a boil, lower heat.
Cover and simmer 4 minutes or until ravioli is tender.
Add the zucchini, red pepper, and chicken to the ravioli.
Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add the garlic the last minute of cooking.