Description
A flavorful dish featuring tender chicken ravioli tossed with fresh vegetables and vibrant pesto sauce, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 12 oz chicken ravioli
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup bell peppers, sliced
- 1/4 cup pesto sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Cook the chicken ravioli according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add broccoli, cherry tomatoes, and bell peppers, cooking for about 5 minutes until tender-crisp.
- Stir in the cooked ravioli and pesto sauce, tossing to combine evenly.
- Season with salt and pepper to taste.
- Serve warm, garnished with Parmesan cheese if desired.
Notes
- Use homemade or store-bought pesto for convenience.
- Substitute veggies based on what you have available.
- Add grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg