Pesto Ravioli with Chicken

Help yourself to a savory, stove-top dish that's ready in a flash.

By Betty Crocker Kitchens

Prep: 15 minutes
Total: 30 minutes
Servings: 4

Ingredients:
2 teaspoons olive or vegetable oil
1 pound chicken breast tenders (not breaded)
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4-inch slices
1 large red bell pepper, thinly sliced
1/4 cup basil pesto
Freshly grated Parmesan cheese, if desired

Directions:
1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
2. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
3. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

Via Betty Crocker

Easy Strawberry-Banana Smoothies

Don’t add another stop to your busy morning by going to the coffee shop or juice bar for your favorite smoothie. Once you learn how to make a smoothie with this easy recipe, you can have a better-for-you drink right at home.

By Betty Crocker Kitchens

Prep: 5 minutes
Total: 5 minutes
Servings: 2

Ingredients:
1 container (6 oz) Greek Fat-Free strawberry yogurt
1 1/2 cups skim milk
1 cup frozen unsweetened or fresh strawberries
1 medium banana, sliced (1 cup)

Directions:
1. In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 2 glasses; serve immediately.

Via Betty Crocker