Who caught last week’s Cooking with Liz?! My mom had so much fun jumping in as a special guest and sharing one of our family’s all-time favorite recipes: Chicken Pesto Ravioli! I’ve loved this recipe since I was a little girl and my mom has made it so many times over the years—even for up to forty people at our family reunions! It’s sooo good the next day (and I’m not a person who usually likes leftovers), and my mom says that you can easily make it ahead of time, freeze it, and reheat in the oven for later. Get the recipe details below, and let me know if you try making this for yourself!
Chicken Pesto Ravioli Recipe
cheese ravioli (you can usually find this in the refrigerator section at your grocery store)*
red and orange bell peppers
boneless, skinless chicken breast (or rotisserie chicken)
extra-virgin olive oil
pesto sauce (we love Gotham’s if you live in Chicago!)
1. In a wok or large skillet, heat olive oil and saute chicken until all the pieces are cooked through. Remove from pan.
2. Saute chopped peppers in the same pan using a bit more olive oil, if needed, and add to the chicken.
3. Heat the chicken broth in a separate pot and cook ravioli according to package instructions (the broth just takes the place of what would usually be water). Once the pasta is cooked, drain the broth and pour a little more olive oil (about 1 TBsp) back into the skillet.
4. Heat up the skillet and add the chicken, peppers, pesto sauce, and ravioli. Mix everything together and allow it to brown a little bit—you want the ravioli to get a bit gooey and caramelize slightly!
5. Add Parmesan cheese on top and stir thoroughly to combine. We will serve it up with a little extra cheese on top, too!
*Note: if you want to make this dish a little lighter, you can easily swap out some of the ravioli for sauteed zucchini or zucchini noodles. You can also swap in any other type of pasta—the key is to cook it in chicken broth for richer flavor!