Pesto Ravioli with Chicken

This one-skillet pesto ravioli dinner goes from cutting board to table in 30 minutes. Chicken tenders brown first, then cheese-filled ravioli simmer right in the same skillet with chicken broth. Zucchini and red bell pepper go in at the end for a few minutes of crisp-tender color, and everything gets tossed in basil pesto with a shower of Parmesan.

Cooking the ravioli in broth instead of a big pot of boiling water does two things: it saves a dish, and the starchy broth reduces into a light sauce that helps the pesto cling to everything. The chicken comes out of the pan before the ravioli goes in, so it stays juicy and doesn’t overcook while the pasta simmers.

This is a great way to use store-bought cheese ravioli and jarred pesto for a dinner that tastes more thoughtful than it actually is.

Pro Tips

• Cut the chicken tenders into bite-sized pieces so they brown quickly and distribute evenly through the dish.
• Don’t stir the ravioli too aggressively while simmering. They’re delicate and can tear, spilling the cheese filling into the broth.
• Add the vegetables after the ravioli is tender. Three minutes of high heat gives them color and crunch without turning them to mush.
• Toss the pesto in off the heat. Cooking pesto dulls its bright green color and mutes the basil flavor.

Variations

• Sun-dried tomato pesto: Swap basil pesto for sun-dried tomato pesto for a tangier, sweeter finish.
• Shrimp version: Use large shrimp instead of chicken. They’ll cook even faster, about 2 minutes per side.
• Spinach addition: Stir in a handful of baby spinach with the vegetables. It wilts in seconds and adds another layer of green.