Serves: 4
Total Calories: 317
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.
This Pesto Ravioli with Chicken recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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