Description

A delicious and hearty dish featuring tender chicken ravioli tossed with a vibrant pesto sauce and fresh sautéed vegetables. Perfect for a quick and flavorful dinner.

Ingredients

Units Scale

1 package (9 oz) chicken ravioli
2 tablespoons olive oil
1 zucchini, sliced
1 red bell pepper, sliced
1/2 cup cherry tomatoes, halved
1/3 cup prepared pesto sauce
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

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Instructions

Bring a large pot of salted water to a boil. Cook the chicken ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add zucchini and red bell pepper, sauté for 4-5 minutes until tender.
Add cherry tomatoes and cook for another 2 minutes.
Stir in the cooked ravioli and pesto sauce. Toss to combine and heat through.
Season with salt and pepper to taste.
Serve warm, topped with grated Parmesan cheese if desired.

Notes

You can use homemade or store-bought pesto.
Substitute other vegetables based on what’s in season or your preferences.
For extra protein, add grilled chicken or shrimp.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 580mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 55mg