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Chicken Ravioli with Pesto and Veggies

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Chicken Ravioli with Pesto and Veggies is a fresh and flavorful pasta dish featuring tender ravioli, juicy chicken, colorful vegetables, and rich basil pesto. This easy and comforting meal is perfect for busy weeknights or casual family dinners.

Ingredients

  • 20 ounces chicken ravioli
  • 2 boneless skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1/2 cup basil pesto
  • 1/4 cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the chicken ravioli according to package directions.
  2. Drain the ravioli carefully and set aside.
  3. Season the diced chicken with salt and black pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook the chicken until golden brown and fully cooked through, then remove from the skillet and set aside.
  6. In the same skillet, add zucchini, cherry tomatoes, and red bell pepper.
  7. Cook the vegetables until tender-crisp, about 4 to 5 minutes.
  8. Stir in the garlic and cook for about 30 seconds until fragrant.
  9. Return the cooked chicken to the skillet.
  10. Add the cooked ravioli and basil pesto, gently tossing until evenly coated and heated through.
  11. Sprinkle Parmesan cheese over the dish.
  12. Garnish with fresh basil if desired and serve warm.

Notes

  • Add a splash of heavy cream for a creamier pesto sauce.
  • Use cheese or spinach ravioli for delicious variations.
  • Add spinach or kale during the final cooking step for extra greens.
  • Red pepper flakes can be added for a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of water or broth to loosen the sauce.

Nutrition

Find it online: https://thefamilycooking.com/chicken-ravioli-with-pesto-and-veggies/