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
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
-
Step1In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
-
Step2Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
-
Step3Stir 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
2Tips from the Betty Crocker Kitchens
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