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Pesto Chicken 'n' Ravioli Recipe

100% would make again

Calling for several convenience products, this easy-to-assemble main course has a delightful taste pesto lovers especially will enjoy. Tip: "Serve it with Caesar salad and garlic bread, and it's sure to get rave reviews," relates Andrea Fishlock of Barto, Pennsylvania.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 package (9 ounces) refrigerated cheese ravioli
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1 tablespoon Crisco® Pure Olive Oil
1 jar (7 ounces) roasted sweet red peppers, drained
1 teaspoon minced garlic
3/4 cup prepared pesto

Directions

Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken in oil over medium heat until no longer pink. Add roasted peppers and garlic; cook for 1-2 minutes or until heated through. Remove from the heat.
Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 571 calories, 32 g fat (9 g saturated fat), 103 mg cholesterol, 820 mg sodium, 30 g carbohydrate, 3 g fiber, 41 g protein.

Pesto Chicken 'n' Ravioli published in Quick Cooking May/June 2005, p8