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Monday, October 26, 2009

Baked Pesto Ravioli with Chicken

submitted by Whitney

2 lb. of cheese-filled frozen ravioli

1 lb. of cooked chicken breasts in ½ inch slices
2/3 cup of chicken broth
½ cup store-bought basil pesto sauce
½ teaspoon of kosher salt
½ teaspoon black pepper
2 cups of lowfat milk

Place all ingredients into a large bowl and combine. Transfer to a freezer bag. (freeze)

Thaw. Preheat oven to 350F. Place contains of bag into baking dish (a 9×13 dish sprayed with cooking spray). Cover the dish with aluminum foil and bake for 1 hour or until bubbly.

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