Pesto Ravioli with Chicken

Name: Pesto Ravioli with Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters basil pesto; 255 grams package refrigerated cheese-filled ravioli; 454 grams chicken breast tenders (not breaded); 177 milliliters chicken broth (from 32-oz carton); 4 servings Freshly grated Parmesan cheese, if desired; 1 large red bell pepper, thinly sliced; 2 teaspoons olive or vegetable oil; 3 smalls zucchini, cut into 1/4-inch slices

Pesto Ravioli with Chicken might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains roughly 47g of protein, 27g of fat, and a total of 573 calories. Head to the store and pick up zucchini, parmesan cheese, vegetable oil, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove chicken from skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add broth and ravioli to skillet.

Ingredients you will need

Ravioli

Broth

Equipment you will use

Frying Pan

Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Ingredients you will need

Ravioli

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.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Whole Chicken

Ravioli

Pesto

Sprinkle with cheese.

Ingredients you will need

Cheese

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

basil pesto 255grams

package refrigerated cheese-filled ravioli 454grams

chicken breast tenders (not breaded)177milliliters

chicken broth (from 32-oz carton)4servings

Freshly grated Parmesan cheese, if desired 1large

red bell pepper, thinly sliced 2teaspoons

olive or vegetable oil 3smalls

zucchini, cut into 1/4-inch slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.