The basic version of Pesto Ravioli has been in my cookbook so long I’m not even sure where it came from. A quick internet search brought up the likely source: Betty Crocker. As always, I took some slight liberties…but not many. This recipe is fabulous not just because it tastes great, but because it’s easy. Amazingly easy. It’s a great go-to on a busy night. Plus, with chicken, veggies, and pasta, you don’t need a side dish!
A little side story: my husband doesn’t cook. My mom came down to visit once when I was in the hospital. Obviously, I wasn’t available to cook. But husband looked through the cookbook and made this. So…not only can people who can’t cook manage this, but it’s mom-approved!
If you’re looking for more ridiculously easy dishes, you might be interested in:
• Italian Chicken
• BBQ Country-Style Ribs
• Sweet and Spicy Pork Chops
If you haven’t cooked with pesto before, here is the brand I use: Classico Basil Pesto (the link is from Amazon; it is an affiliate link, you won’t be charged anything extra if you order).
- 2 Tbsp. olive oil divided
- 1.5 lb. boneless, skinless chicken breasts cut into 1" pieces
- 1 C. chicken broth
- 8 C. water
- 18 oz. refrigerated cheese-filled ravioli
- 2 small zucchini sliced
- 1 red pepper thinly sliced
- 1/3 C. pesto
- Mise en place. (Make sure chicken chopped and vegetables sliced.)
- In a large skillet, heat 1 Tbsp. of oil over medium to medium-high heat. Cook chicken 7-10 minutes, until chicken browned and cooked through. Remove from skillet; cover to keep warm.
- In a large post, bring chicken broth and water to a boil. Cook ravioli according to package directions. When done, drain pasta.
- While ravioli is cooking, add remaining oil to skillet chicken was cooked in. Sauté zucchini and red pepper over medium-high heat until crisp-tender (or to desired doneness).
- Add chicken and ravioli to vegetables in skillet. Toss with pesto. Serve immediately.
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