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.
Be 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 471 (58%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 216.1mg||66 %|
|Sodium 656.4mg||23 %|
|Potassium 1110.1mg||29 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 19.3g|
|Protein 60.5g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 812
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