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Pesto Ravioli with Chicken

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By Betty Crocker Kitchens
Updated Oct 22, 2008
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Help yourself to a savory, stove-top dish that's ready in a flash.

Pesto Ravioli with Chicken

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 teaspoons olive or vegetable oil
  • 1 pound chicken breast tenders (not breaded)
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 package (9 oz) refrigerated cheese-filled ravioli
  • 3 small zucchini, cut into 1/4-inch slices
  • 1 large red bell pepper, thinly sliced
  • 1/4 cup basil pesto
  • Freshly grated Parmesan cheese, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
  • Step 
    2
    Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
  • Step 
    3
    Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Nutrition

440 Calories
18g Total Fat
36g Protein
34g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
660mg
28%
Potassium
350mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
14%
Sugars
6g
Protein
36g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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