Alright, alright, alright! One of my Bellevue besties made me this delicious meal for me years ago and it was a hit for my whole family. Super simple ingredients (a common theme of mine), quick assembly and vibrant flavors are what makes this dish a winner. I would definitely consider this a ‘I’m feeling lazy and don’t want to make you all dinner’ recipe. It’s super fast with just a few steps to make it all come together. And you only have to use one pan for the whole thing. Yes, please. I’m sure you can replace the four cheese ravioli with your favorite refrigerated pasta or any pasta, really. I was thinking tortellini would be yum with this too! My kids devour the four cheese ravioli so when it works, it works. I don’t like to mess with a good thing. Try it for dinner tonight and with it being a beautiful green color, it may be fun to make for St. Patrick’s Day. You can easily swap in or out your favorite veggies too. Mushrooms, grape tomatoes, asparagus all come to mind for me. Full recipe below.
Give it a go! Try something different. I mean c’mon, you put pesto on bark and I’ll eat it.
Pesto Ravioli with Zucchini & Red Peppers
2 lbs chicken breast cut bite size pieces
salt and pepper to taste
1 red bell pepper, diced
2 zucchini, quartered and diced
1/3 cup pesto
2 Tablespoons olive oil, divided
20 ounce package of four cheese raviolis
- Heat 1 Tablespoon of olive oil and cook seasoned chicken on medium heat. Remove and set aside.
- Heat 1 Tablespoon of olive oil and throw in diced zucchini and bell pepper and cook just until tender, 5-7 minutes. Remove and set aside.
- Place raviolis and entire can of broth in pan, cover and simmer for 7-10 minutes, until nearly all broth is absorbed. Stir occasionally to avoid the raviolis from sticking.
- Once raviolis are cooked, combine veggies, chicken and pesto and stir to combine until the pesto-y goodness is covering all of it. Enjoy.