Pesto Ravioli with Chicken
This easy pesto ravioli with chicken combines cheese ravioli, basil pesto, chicken, zucchini, and red pepper for a quick and delicious weeknight dinner.
Ingredients
- 2 Tbsp. olive oil divided
- 1.5 lb. boneless, skinless chicken breasts cut into 1" pieces
- 20 oz. refrigerated cheese-filled ravioli
- 2 small zucchini sliced
- 2 red pepper thinly sliced
- 1/3 C. basil pesto plus extra to taste
Instructions
- 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 pot, 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), usually 8 to 10 minutes.
- Add chicken and ravioli to vegetables in skillet.
- Toss with pesto. Taste. Add additional pesto if desired. Serve immediately.
Notes
The amount of basil pesto called for is the minimum that works well. I usually add a generous tablespoon or so in addition to the final dish.