Pesto Ravioli with Chicken

Michelle H.

This tastes like it's right off of a restaurant menu!

2 tsp. olive oil
1 lb. Skinless chicken breast strips
¾ c. chicken broth
9 oz. Pkg. Refrigerated cheese filled ravioli
3 small zucchini, cut into ¼” slices
1 large bell pepper, thinly sliced
¼ c. basil pesto
freshly grated Parmesan cheese

Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

Pesto Cavatappi

Summer S.

½ lb white mushrooms, sliced
1 lb. chicken breasts (boneless/skinless)
1 pkg Knorr pesto sauce
3T Christopher Ranch Pesto sauce (jar in veggie section)
1c. heavy cream (or half & half)
2T olive oil
1 bottle yummy Italian dressing (I like Paul Newman’s Original Family Recipe)
1 pkg. Cavatappi noodles
In a 350 degree skillet- place chicken (whole), cover with Italian dressing- place lid. 10 min one side, 10 min the other, uncovered 5 min. You can either add mushrooms to the chicken the last 15 min- or saute them separately with butter/garlic. 
While this is cooking- in a small sauce pan, prepare Knorr sauce to package directions, add pesto paste and cream- simmer until ready to serve.
Boil Cavatappi according to package (approx 11 min.)
Cut chicken into nice sized bite-chunks. In a “fry pan” add olive oil and noodles. Toss until warm.  Add chicken and mushrooms, toss until warm.  Add sauce and toss until “glistens”. If it looks “dry” add more cream. 
Sounds like a lot of work- its not- and its DELICIOUS!