Pesto Ravioli: A Savory Weeknight Delight
A delicious and easy-to-make pesto ravioli dish featuring tender chicken, fresh vegetables, and a savory basil pesto sauce.
Equipment
- large skillet
- pot for boiling ravioli
Ingredients
- 10 oz ravioli
- 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 cut in half
- ¼ cup basil pesto
- 1 cup cherry tomatoes, halved
Instructions
- Cook the ravioli according to package instructions and drain.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced chicken breast seasoned with salt and sun-dried tomatoes, cooking until the chicken is fully cooked.
- Remove the chicken and tomatoes, keeping the oil in the pan.
- Cook the asparagus and additional sun-dried tomatoes in the skillet until tender.
- Return the chicken and tomatoes to the skillet, stir in the basil pesto, and heat.
- Add the cooked ravioli and cherry tomatoes, mixing to combine.
- Adjust seasoning with salt if needed and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 5-10 minutes. Variations include using different types of ravioli or substituting asparagus with green beans.