Description
Chicken Ravioli with Pesto and Veggies is a vibrant dish that combines tender chicken and pillowy pasta in a fragrant pesto sauce, enhanced by colorful veggies. Perfect for family dinners or gatherings, this recipe is quick and easy, making it an ideal choice for busy weeknights while delivering impressive flavors that will leave everyone asking for more.
Ingredients
Scale
- 1 lb fresh chicken breast, diced
- 12 oz ravioli (fresh or frozen)
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup bell peppers, sliced (mixed red and yellow)
- 1 medium zucchini, sliced
- ½ cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add ravioli and cook until they float (about 3-5 minutes). Drain.
- In a pan, heat olive oil over medium heat. Season diced chicken with salt and pepper; sauté until golden brown (5-7 minutes).
- Stir in sliced bell peppers and zucchini; sauté until slightly softened (3-4 minutes).
- Add drained ravioli to the pan; pour pesto over everything and gently fold to coat.
- Remove from heat, sprinkle Parmesan over the top, and let it melt before serving.
- Plate warm with an optional drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg