Creamy Pesto Chicken Ravioli

Hozzávalók

1 lb chicken breast (raw, cubed)

20 oz cheese ravioli (refrigerated)

½ cup pesto

¾ cup low-fat cottage cheese (blended smooth if you want it creamy)

½ cup unsweetened almond milk (or skim milk)

¼ cup chicken broth

½ cup part-skim mozzarella

¼ cup parmesan

1 medium zucchini (sliced or half-moons)

2 big handfuls fresh spinach

Salt, pepper, garlic powder

squeeze of lemon

Útmutatók

1. Preheat

Oven to 375°F

2. Cook the zucchini (important)

Sauté zucchini in a pan with a little oil + pinch of salt

Cook ~5–7 minutes until slightly softened and most moisture cooks off

👉 This step keeps your bake from getting watery

3. Make the sauce

Mix: pesto + cottage cheese + milk + broth

Stir until smooth

4. Assemble

In a baking dish:

Add ravioli

Add raw chicken

Add sautéed zucchini

Add spinach (raw—it’ll wilt perfectly in the oven)

Pour sauce over everything

Toss gently to coat

5. Top

Sprinkle mozzarella + parmesan evenly

6. Bake

Cover with foil → 20 minutes

Uncover → 10–15 minutes until bubbly and lightly golden

7. Rest

Let sit 5 minutes before serving (helps it thicken)

💡 Small tweaks that help

If it looks a little dry before baking, add a splash more milk/broth

If your zucchini was very juicy, you can slightly reduce the broth

A squeeze of lemon at the end = 🔥 with pesto