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Pesto Ravioli


  • 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.