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Pesto Ravioli with Chicken

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 6

INGREDIENTS

2 tsp

olive oil

1 lb

boneless skinless chicken breast (, cut into small strips)

3

⁄4 cup chicken broth

1 9 ounce package

refrigerated cheese ravioli

3

small zucchini (, cut into 1/4 inch slices)

1

large red pepper (, thinly sliced)

1 clove

garlic (, minced)

1

⁄4 cup purchased basil pesto

fresh grated parmesan cheese