- 1 (9 ounce) package refrigerated cheese ravioli
- 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 2 (7.25 ounce) jars roasted sweet red peppers, drained
- 3/4 cup prepared pesto sauce
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken and garlic in oil over medium heat until chicken is no longer pink. Add roasted peppers; cook for 1-2 minutes or until heated through. Remove from the heat. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.