Pesto Chicken Ravioli and Veggies
Pesto Chicken Ravioli and Veggies is a quick and easy comfort food meal! This family favorite 30 minute meal is loaded with tender cheese ravioli, chicken bites, asparagus, cherry tomatoes and robust basil pesto.
Ingredients
- 20 ounces cheese ravioli
- 7 ounces basil pesto about 1 cup
- 1 rotisserie chicken, chopped or shredded
- 1 pint cherry or grape tomatoes, halved
- 3-5 cloves garlic, minced
- 1 pound asparagus, trimmed and cut
- 2 tablespoons olive oil
- squeeze of fresh lemon
- 1/4 cup grated Parmesan cheese
- 1/4 -1/2 teaspoon salt to taste
- 1/4 teaspoon pepper
- 1/4 cup toasted pine nuts
Instructions
- Start by bringing a large pot of water to boil and cook ravioli following package instructions. Drain and set aside.
- Next, heat olive oil over medium high heat and adding trimmed asparagus. Stir to combine and cook for 5-7 minutes. With the asparagus, stir in chopped or shredded rotisserie chicken and minced garlic. Cook for 1-2 minutes.
- Stir the pesto in with the ravioli before transferring the ravioli to the skillet. Add in the halved tomatoes. Add a squeeze of fresh lemon, salt and grated Parmesan and stir to combine. Sprinkle with toasted pine nuts. Serve immediately.
Notes
- Don't overcook your asparagus but cook to your liking. Five to seven minutes yields tender asparagus without it being so soft.
- Use any kind of ravioli you prefer. I use cheese but you can substitute with chicken ravioli, mushroom ravioli or even tortellini.
- Adding the squeeze of lemon brings freshness to the dish and a nice kick of acidity to balance the pesto and ravioli.
- Not a fan of asparagus? Use green beans or snap peas instead.
- Add pine nuts to a small skillet over medium high heat and cook for 2-3 minutes until warm and fragrant.
