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Pesto Chicken 'n' Ravioli Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
  2. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat. Yield: 4 servings.
Originally published as Pesto Chicken 'n' Ravioli in Quick Cooking May/June 2005, p8

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Nov. 28, 2011

"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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