Publix Aprons

Chicken Pesto Ravioli with Blueberries and Goat Cheese

Chicken Pesto Ravioli with Blueberries and Goat Cheese
Total Time:
20 minutes


4 chicken breast cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1 lemon, for juice
1 bag frozen cheese ravioli (22–24 oz)
4 oz presliced fresh white mushrooms
1/2 cup basil pesto
1/2 cup crumbled goat cheese
1/2 cup walnut pieces
1 cup fresh blueberries


  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon).
  2. Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3–5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces.
  3. Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve.

Catherine B.
Dunwoody, Georgia
2015 Aprons Recipe Contest

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 790kcal; FAT 41g; SAT FAT 9g; TRANS FAT 0g; CHOL 90mg; SODIUM 1030mg; CARB 59g; FIBER 5g; SUGARS 10g; PROTEIN 42g; VIT A 10%; VIT C 10%; CALC 20%; IRON 30%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star