Serves: 4
Total Calories: 142
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.
This Pesto Raviolo with Chicken recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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