Pesto Raviolo With Chicken Recipes

PESTO RAVIOLI WITH CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat.
• Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
• Add the broth and ravioli to the skillet.
• Bring to a boil, lower heat.
• Cover and simmer 4 minutes or until ravioli is tender.
• Add the zucchini, red pepper, and chicken to the ravioli.
• Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add the garlic the last minute of cooking.
• Add pesto and toss to coat.
• Season with salt and pepper if desired.
• Sprinkle with parmesan and serve.

PESTO RAVIOLI WITH CHICKEN

Steps:

• In 12-inch skillet, heat oil 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.

SKILLET CHICKEN AND RAVIOLI

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

PESTO RAVIOLO WITH CHICKEN

Steps:

• 1. 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.2. 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 zucchini, bell pepper and chicken. 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 370 (Calories from Fat 180) Fat 20g (Saturated 6g) Cholesterol 125mg Sodium 760mg Carbohydrates 16g (Dietary Fiber 2g) Protein 33g.

PESTO CHICKEN 'N' RAVIOLI

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken in oil over medium heat until no longer pink. Add roasted peppers and garlic; cook for 1-2 minutes or until heated through. Remove from the heat. , Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.

PESTO RAVIOLI WITH CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat.
• Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
• Add the broth and ravioli to the skillet.
• Bring to a boil, lower heat.
• Cover and simmer 4 minutes or until ravioli is tender.
• Add the zucchini, red pepper, and chicken to the ravioli.
• Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
• Add pesto and toss to coat.
• Season with salt and pepper if desired.
• Sprinkle with parmesan and serve.

GRILLED PESTO RAVIOLI

Steps:

• Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.