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Pesto Chicken ‘n’ Ravioli


  • 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


  • 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.

Nutrition Facts

1 cup: 571 calories, 32g fat (9g saturated fat), 103mg cholesterol, 820mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 41g protein.


Average Rating: 4.75
  • nyholm
    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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