PESTO RAVIOLI WITH CHICKEN

Pesto Ravioli with Chicken image

Number Of Ingredients 8

Ingredients

2 teaspoons olive or vegetable oil
1 (15-ounce) package boneless skinless chicken breast half tenders
3/4 cup chicken broth
1 (9-ounce) package refrigerated cheese-filled ravioli noodle, pasta meal
3 small zucchini, cut into 1/4 inch slices
1 large red bell pepper, thinly sliced
1/4 cup pesto
freshly grated Parmesan cheese, if desired

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.Add broth and ravioli to skillet. Heat to boiling reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.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. Sprinkle with cheese.1 Serving: Calories 355 (Calories from Fat 160) Fat 18g (Saturated 5g) Cholesterol 130mg Sodium 890mg Carbohydrate 17g (Dietary Fiber 3g) Protein 34g% Daily Value: Vitamin A 32% Vitamin C 72% Calcium 18% Iron 14%Diet Exchanges: 1 Starch, 4 Lean Meat, 1 FatBetty's TipBe sure to use a 12-inch skillet or you'll have a difficult time tossing all the ingredients. A Dutch oven can be used too, if you don't have a large skillet.

Nutrition Facts : Nutritional Facts Serves

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