Description
A delicious and wholesome dish featuring tender chicken ravioli tossed in a fresh basil pesto sauce with sautéed vegetables, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 1 package (9 oz) chicken ravioli
- 1/2 cup basil pesto
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1/2 cup bell peppers, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the chicken ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, zucchini, and bell peppers. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
- Add the cooked ravioli to the skillet and gently toss with the sautéed vegetables.
- Stir in the basil pesto until everything is well coated and heated through, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- You can use store-bought or homemade pesto.
- For extra protein, add cooked grilled chicken on top.
- Try substituting or adding other veggies like spinach or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg