Directions:
- In a large skillet, heat oil over medium-high heat.
- Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
- Add the broth and ravioli to the skillet.
- Bring to a boil, lower heat.
- Cover and simmer 4 minutes or until ravioli is tender.
- Add the zucchini, red pepper, and chicken to the ravioli.
- Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
- Add pesto and toss to coat.
- Season with salt and pepper if desired.
- Sprinkle with parmesan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.9 Kcal (669 kJ) | ||
| Calories from fat | 51.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 9% | |
|---|---|---|---|
| Cholesterol | 67.1mg | 22% | |
| Sodium | 551.05mg | 23% | |
| Potassium | 495.79mg | 11% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 23.47g | 47% | |
| Vitamin C | 58.4mg | 97% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 74.02 Kcal (310 kJ) | ||
| Calories from fat | 23.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 9% | |
|---|---|---|---|
| Cholesterol | 31.06mg | 22% | |
| Sodium | 255.08mg | 23% | |
| Potassium | 229.5mg | 11% | |
| Total Carbs | 1.71g | 1% | |
| Sugars | 0.89g | 8% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 10.87g | 47% | |
| Vitamin C | 27mg | 97% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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