PESTO RAVIOLI WITH CHICKEN
Help yourself to a savory, stove-top dish that's ready in a flash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440, Carbohydrate 34 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
PESTO RAVIOLI WITH CHICKEN
Make and share this Pesto Ravioli with Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
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.
PESTO CHICKEN 'N' RAVIOLI
Calling for several convenience products, this easy-to-assemble main course has a delightful taste pesto lovers especially will enjoy. Tip: "Serve it with Caesar salad and garlic bread, and it's sure to get rave reviews," relates Andrea Fishlock of Barto, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 17m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 571 calories, Fat 32g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 820mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
PESTO RAVIOLI WITH CHICKEN
Number Of Ingredients 8
Steps:
- 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 FatBetty's TipBe 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.
Nutrition Facts : Nutritional Facts Serves
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