I've been making this for my husband for as long as I can remember. It's a very easy dish, and takes about 30 minutes from start to finish, and it's a one-dish wonder, so it's a keeper in my book.
1T olive oil
1lb boneless, skinless chicken breast, cut into bite-sized pieces
1C. chicken broth
1 pkg (9oz) refrigerated cheese-filled ravioli
2-3 zucchini, cut into 1/4" slices
1 large red bell pepper, thinly sliced
Parmesan cheese, if desired
Heat oil in a 12-inch skillet over medium heat. Cook chicken
in oil about 4 minutes, turning occasionally, until brown. Remove the chicken with a slotted spoon to a plate covered with paper towels so it can drain.
Stir in the zucchini
Cook over medium-high heat for about 3 minutes, stirring occasionally (this is where the higher edges would have been really nice)
Add the pesto
I usually enjoy a piece of garlic Texas toast with this.
Thank you for reading and feel free to leave me a comment.