Baked Pesto Ravioli with Chicken

Pesto can be expensive. Basil plants grow really well and can grow very large. If you can keep plants alive think about making your own pesto and freezing in ice cube trays.

Nonstick cooking spray

2 pounds Frozen Cheese Ravioli

1 pound cooked chicken breasts 1/2 inch slices

2 cups zucchini, cut into 1/2-inch rounds (on sale lately)

2/3 cup chicken broth (This week BOGO at Publix)

1/2 cup red bell pepper, chopped

1/2 cup chopped scallions

1/2 cup (I bought a small jar) store-bought basil pesto sauce

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup (4 ounces) grated Parmesan cheese

Spray one 9 x 13-inch baking dish with nonstick cooking spray.

I actually put it into two of the smaller square baking dishes. We have 2 adults and one child who eats. I am able to make this meal and have leftovers for lunch.

Directions:

Combine the ravioli, chicken, chicken broth, zucchini, bell pepper, scallions, pesto, salt,

pepper, and Parmesan in a large bowl. Stir gently to mix the ingredients. If you are

preparing a triple batch, divide the remainder equally between two resealable freezer bags.

Preheat the oven to 350◦F. Cover the dish with aluminum foil and bake for 1-1/2 hours or

until bubbly.

To freeze

Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as

directed above.

This was modified from the Dream Dinners Cookbook