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Pesto Ravioli with Chicken Recipe


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     Pesto Ravioli with Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   15 minutes

2 Teaspoons Olive Oil
1 Pound Chicken Breast Tenders, not breaded
3/4 Cup Chicken Broth
1-9 Ounce Package Refrigerated Cheese Filled Ravioli
3 Small Zucchini, cut into 1/4 " slices
1 Large Red Bell pepper, sliced into thin strips
1/2 Cup Basil Pesto
Parmesan Cheese

In skillet over medium heat, cook chickne in oil until browned and no longer pink. Remove from skillet.
Pour chicken broth and ravioli into skillet. heat to boiling, reduce heat, cover and simmer for 4 minutes until ravioli is tender.
Stir in zucchini, peppers and chicken. Cook over medium heat 3 minutes, stirring occasionally, being careful not to break up ravioli. Cook until veggies are tender-crisp. Toss in pesto.
Sprinkle with parmesan cheese.

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