May 03, 2012

baked pesto ravioli with chicken

i think it was my sister in law heidi who first had this recipe then it was passed onto mama barlow then to my other sister in law amber and now to me!
and i prob missed a couple barlows it was passed to in there somewhere.
i first tried it at our girls weekend in Branson and now i am hooked.

i want it again right now as i type this.
leftovers are really good too!

and if you are feeling fancy serve it up with a caesar salad and garlic bread.


2 lbs. cheese-filled ravioli, fresh or frozen
1 lb. cooked chicken breasts in 1/2 in. slices
2/3 c. chicken broth
2 c. zucchini, cut in 1/2 in. rounds
½ c. red bell pepper, chopped into 1/2 in. pieces
½ c. chopped scallions
½ c. store-bought basil pesto sauce
½ t. kosher salt
½ t. pepper
1 c. parmesan cheese

Spray one 9 X 13 baking dish with nonstick cooking spray. Combine all ingredients in a large bowl. Transfer to baking dish and bake at 350 for 1 hr.

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