November 5, 2010

.a little help from pre-made.

So, I like to cook things from scratch. I like to involve sauces of my own making. I dig that kind of stuff.

Sometimes though, it's nice to have things that you can just throw into a pot and make a delicious meal with. Sometimes I don't want to spend an extra 20 minutes making pesto.

This recipe is great for those times. My aunt made it for me once and gave me the recipe and tonight is a perfect night to use it. I'm still kind of on vacay mode. Plus, my cute little basil plant, that my awesome mother-in-law gave to me, is kind of... um.... dying a little bit..... Sorry Chris! My green thumb needs a lot of work.... and by that I mean probably a brand new green thumb cause I don't have one at all. Is there such thing as basil cpr?

Pesto Ravioli with Chicken serves 4
2 boneless skinless chicken breasts, cubed
1 tbsp olive oil
1 zucchini
1 red bell pepper
5 button mushrooms
1-2 cups chicken broth
9 ounces frozen ravioli
4 ounces pesto (basil or sun-dried tomato)

Heat oil in a large saute pan. Add chicken, cook for 4 minutes. Add zucchini, red bell pepper and mushrooms, cook for another 4 minutes. Remove from the skillet. Place ravioli and chicken broth in skillet, bring to boil then simmer for 4 minutes. Add chicken and vegetables back to skillet for 3 minutes. Remove from heat, mix with pesto.

I think I just love anything with pesto but this dish is super flavorful. Another really good thing about it is the fact that it's a one dish meal, with an added bowl to hold the cooked chicken and veggies.

Cook on!

1 comment:

  1. Sounds simple and yummy--my kind of recipe. I am super impressed with your culinary skills, Sara. Didn't inherit from the Schiemenz family--well, maybe from some of us, but definitely not from me!