Chicken Ravioli with Pesto and Veggies
Chicken Ravioli with Pesto and Veggies is a vibrant, comforting dish that fuses tender chicken-filled ravioli with colorful vegetables and aromatic pesto sauce. Perfect for weeknight dinners or impressing guests, this recipe is both quick and easy to prepare. With customizable ingredients, you can adapt it to suit your tastes, making every bite a delightful experience!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 9 oz fresh chicken ravioli
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pesto sauce (store-bought or homemade)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop mixed vegetables into bite-sized pieces. Prepare ravioli according to package instructions.
- In a large skillet over medium heat, add olive oil. Season chicken with salt and pepper; sauté until golden brown (about 5-7 minutes).
- Add chopped vegetables to the skillet; cook until tender but crisp (about 5 minutes).
- Drain ravioli, saving a splash of pasta water. Fold ravioli into the skillet; add pesto sauce and mix well.
- Serve immediately, garnished with extra pesto or parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 482
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Customize the veggies based on availability; asparagus or spinach also work well. For added flavor, consider incorporating sun-dried tomatoes or swapping chicken for shrimp or tofu.