The Girl Who Ate Everything · by Christy Denney★ 4.3 (12)
Pesto Ravioli with Chicken
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 46%
CARBS 16G25% OF CAL
1G FIBER12G OTHER3G TOTAL SUGAR
FAT 10G38% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan pasta dish with cheese ravioli, grilled chicken, zucchini, and red peppers tossed with fresh pesto. Light and perfect for summer dinners.
mainitalianpastachicken🍳 skilletgluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast, cut into small strips
- 3/4 cup chicken broth
- 1 (9 ounce) package refrigerated cheese ravioli
- 3 small zucchini, cut into 1/4 inch slices
- 1 large red pepper, thinly sliced
- 1 clove garlic, minced
- 1/4 cup purchased basil pesto
- fresh grated parmesan cheese
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 46%
CARBS 16G25% OF CAL
1G FIBER12G OTHER3G TOTAL SUGAR
FAT 10G38% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 359mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 113mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.