Description

A delicious and vibrant dish featuring tender chicken ravioli tossed with fresh vegetables and a savory pesto sauce. Perfect for a quick and satisfying meal.

Ingredients

Units Scale

1 (9 oz) package chicken ravioli
1 cup cherry tomatoes, halved
1 cup zucchini, chopped
1 cup bell peppers, sliced
2 tablespoons olive oil
1/2 cup pesto sauce
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Grated Parmesan cheese, for serving (optional)

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Instructions

Bring a large pot of salted water to a boil and cook the chicken ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the zucchini and bell peppers, sauté for 3-4 minutes until slightly tender.
Add cherry tomatoes and cook for an additional 2 minutes.
Stir in the cooked ravioli and pesto sauce, tossing to coat evenly. Cook for another 2-3 minutes until heated through.
Season with salt and pepper to taste.
Serve warm, garnished with fresh basil and Parmesan cheese if desired.

Notes

Use store-bought or homemade pesto based on preference.
Other vegetables like spinach or mushrooms can be added.
Can be made vegetarian by using cheese ravioli instead of chicken.

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5g
Sodium: 480mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 22g
Cholesterol: 55mg