Description
A comforting, herbaceous chicken ravioli dish with pesto and vibrant veggies, perfect for easy chicken dinner recipes on busy weeknights.
Ingredients
Scale
- 10 oz ravioli (store-bought or homemade, any flavor)
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, sliced
- Salt (to taste)
- ½ cup sun-dried tomatoes (drained and chopped)
- 1 lb asparagus, ends trimmed and halved
- ¼ cup basil pesto
- 1 cup cherry tomatoes (yellow and red, sliced in half)
Instructions
- Cook the ravioli according to package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken breast and sun-dried tomatoes, cooking for 5-10 minutes, flipping occasionally until the chicken is fully cooked through.
- Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind. In the same skillet, add the asparagus and the remaining sun-dried tomatoes. Season with salt and sauté for 5-10 minutes until the asparagus is tender. Transfer to a plate.
- Return the cooked chicken and sun-dried tomatoes to the skillet, add the basil pesto, and stir on low-medium heat for 1-2 minutes until warmed.
- Add the cooked ravioli and halved cherry tomatoes to the skillet. Stir everything together, returning the cooked asparagus to the pan. Season with more salt, if needed. Serve it warm.
Notes
- Use fresh, high-quality pesto to enhance the flavor.
- Ensure vegetables are not overcooked; they should retain some crunch.
- Toss all ingredients gently to maintain the ravioli’s texture and prevent them from breaking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: chicken ravioli with pesto and veggies, chicken ravioli, pesto chicken pasta, easy chicken dinner recipes