Friday, April 23, 2010

Pesto Ravioli with Chicken

2 tsp. olive oil
1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese
In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.
(Recipe and picture from Recipe has been enhanced.

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