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Cook'n with Betty Crocker 
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Pesto Ravioli with Chicken |
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Serves: 4 Print this RecipePREP: 15 MIN * COOK: 15 MIN * 4 SERVINGS 2 teaspoons olive or vegetable oil 1 (15-ounce) package boneless skinless chicken breast halves tenders 3/4 cup chicken broth 1 (9-ounce) package refrigerated cheese-filled ravioli noodles, pasta meals 3 small zucchini, cut into 1/4 inch slices 1 large red bell pepper, thinly sliced 1/4 cup pesto Freshly grated Parmesan cheese, if desired Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. 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. 1 SERVING: Calories 355 (Calories from Fat 160); Fat 18g (Saturated 5g); Cholesterol 130mg; Sodium 890mg; Carbohydrate 17g (Dietary Fiber 3g); Protein 34g % DAILY VALUE: Vitamin A 32%; Vitamin C 72%; Calcium 18%; Iron 14% DIET EXCHANGES: 1 Starch, 4 Lean Meat, 1 Fat Betty's Tip Be sure to use a 12-inch skillet or you'll have a difficult time tossing all the ingredients. A Dutch oven can be used too, if you don't have a large skillet. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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