Oh, this was good. The freshly made pesto, sweet sauteed red peppers and onions, creamy cheese ravioli and grilled chicken were divine together. I wish you could smell it, because it was just heavenly. It was also super easy and quick to make. I don’t have an ingredient picture for you this time, though. Even while the ravioli was cooking, I was still deciding what would go into the dish.
Here’s a list of what I used:
- 2 bags frozen cheese ravioli
- about 1/2 – 3/4 cup of pesto sauce
- 1 red pepper, cut into strips
- 1 onion, coarsely chopped
- grilled chicken breasts or tenders, sliced thin
Cook the ravioli according to the directions. Saute the onions and peppers in olive oil. When the pasta is done, drain it and put it back into the cooking pan. Add the peppers and onion, grilled chicken and pesto. Serve it up and make everyone happy. Yum!
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my tummy is GROWLING at this picture.
I made this for the fam last week and they loved it!! Making it again as I type
I have a similar recipe that my friends and I have used in our “Supper Swap” sessions (made for freezing!)…..I thought you might like to try it:
Baked Chicken and Ravioli serves 12
2 lbs frozen cheese-filled ravioli
1 lb chicken breast, grilled and sliced
2/3 c chicken broth
2 c zucchini, sliced
½ c red bell pepper, chopped
½ c chopped scallions
½ c basil pesto sauce
½ t each kosher salt and black pepper
1 c grated parmesan cheese
Combine all ingredients. Mix gently. Pour into a greased 9×13 baking dish, cover and bake @ 350 for 1 hour or until bubbly. Thaw and reheat @ 350 for about 30 minutes.
suggested sides: fruit salad and garlic toast