pesto ravioli with chicken

This is such a yummy meal!  And it's perfect because it's all you need.  You have veggies, pasta, and chicken so it truly is a one pot meal.  I mess around with the recipe almost every time I make it.  I put different veggies in and sometimes add more of something or use less of something else.  It's really hard to mess this one up!

 

 

Here is the recipe (with a few of my changes):

 

 

Pesto Ravioli with Chicken

 

2 teaspoons olive or vegetable oil

1 package (15 oz.) chicken tenders

3/4 cup chicken broth

1 package (9 oz.) refrigerated cheese-filled ravioli

1 or 2 small zucchini, sliced

1 small bunch asparagus, cut into small chunks

1 bell pepper (I like yellow or red), sliced

1/4 cup refrigerated pesto

any other veggies you might like

 

Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown and cooked through.  Remove chicken from skillet.  Add broth and ravioli to same skillet.  Heat to boiling; reduce heat.  Cover and simmer about 4 minutes or until ravioli is tender.  Stir in veggies (sometimes I do this before so the veggies will cook a bit more, it just depends on how done you like your veggies).  Add chicken back in.  Cook over medium-high heat about 3 minutes, stirring occasionally, until veggies are crisp-tender.  Toss with pesto until coated.

 

 

Recipe is adapted from Betty Crocker's Sunday Dinner Cookbook

 

I really hope you enjoy!!

 

-Megan