Ingredients:
2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into strips
3/4 cup chicken broth
1 (9 ounce) packages refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red peppers, thinly sliced
1/4 cup purchased basil pesto
fresh grated parmesan cheese
Directions:
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 pesto and toss to coat.
Season with salt and pepper if desired.
Sprinkle with parmesan and serve.
Servings: 4
Time preparation: 20 min.
Time total: 31 min.