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 Progresso® chicken broth (from 32-oz carton); 1 large red bell pepper, thinly sliced; 2 teaspoons olive or vegetable oil; 3 smalls zucchini, cut into 1/4-inch slices

You can never have too many main course recipes, so give Pesto Ravioli with Chicken a try. This dairy free recipe serves 4. One serving contains 455 calories, 36g of protein, and 19g of fat. A mixture of zucchini, vegetable oil, chicken breast tenders, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mediterranean cuisine.

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

Progresso® chicken broth (from 32-oz carton)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 great choices 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. One wine you could try is Il Molino di Grace Solosangiovese Chianti Classico. It has 4.2 out of 5 stars and a bottle costs about 22 dollars.