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  • Chrissie Dunham

Pesto Ravioli with Chicken

One pan dinner makes summer cooking easy and delicious. You've got to give this Pesto Ravioli with Chicken! Here's how...


  • 2 teaspoons olive oil

  • 1 lb boneless skinless chicken breast, cut into small strips

  • 3/4 cup chicken broth

  • 1 (9 oz) package refrigerated cheese ravioli

  • 3 small zucchini, cut into 1/4 inch slices

  • 1 large red pepper, thinly sliced

  • 1 clove garlic, minced

  • 1/4 cup purchased basil pesto

  • fresh grated parmesan cheese


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. Add pesto and toss to coat. Season with salt and pepper if desired. Sprinkle with parmesan and serve.

*Recipe credit to "The Girl Who Ate Everything"

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