Pesto Chicken 'n' Ravioli Recipe

Pesto Chicken 'n' Ravioli Recipe Rating 5

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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Pesto Chicken 'n' Ravioli Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
2 15 17

Ingredients

  • 1 package (9 ounces) refrigerated cheese ravioli
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon 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.

Nutritional 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.

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

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Reviews for Pesto Chicken 'n' Ravioli (1)

Pesto Chicken 'n' Ravioli

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Reviewed on Nov. 28, 2011 by nyholm

I choose this because I had a jar of Pesto to use up quick. All the kid ate it up and there was no left overs!

 
 
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