Cheese Ravioli with Chicken and Pesto
Ingredients
- 2 Tbsp olive oil
- 1½ lb thin sliced boneless, skinless chicken breasts
- 1 Tbsp Montreal chicken seasoning
- 1 (14.5-oz) can chicken broth
- 2 (9-oz) pkg refrigerated cheese ravioli (see Note)
- 1 (10-oz) pkg frozen peas
- ½ cup pesto
- ½ cup (or more) freshly grated Parmesan cheese
Instructions
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Add chicken to pan; sprinkle with Montreal seasoning.
- Cook 3 minutes per side or until browned. Remove chicken from pan; let stand 5 minutes, then cut into bite-size pieces.
- Add broth to drippings in pan; bring to a boil. Add ravioli; cover and simmer 4 minutes or until almost tender. Add desired amount of peas; cook 3 minutes or until tender.
- Add chicken and pesto to pan; toss. Sprinkle with cheese.
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