This pesto ravioli with chicken has zucchini and red peppers tossed with cheese filled ravioli and pesto. It's a one-pan dinner that is great for summer
1 pound Boneless skinless chicken breast, cut into small strips
0.75 cup Chicken Broth
1 Package refrigerated cheese ravioli
0.25 inch 3 small zucchini, cut into slices
1 Large red pepper, thinly sliced
1 Clove Garlic, Minced
0.25 cup Purchased basil pesto
Fresh Grated Parmesan Cheese
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
