Nutrition per serving may change if servings are adjusted.
1 (9 ounce) package refrigerated cheese mini ravioli
1 medium red sweet pepper, chopped
1 cup chopped cooked chicken breast
¾ cup chopped fresh basil
1 tablespoon extra-virgin olive oil
¼ teaspoon coarsely ground black pepper
¼ teaspoon salt
2 tablespoons grated Parmesan cheese
Cook pasta in a large saucepan according to package directions, omitting any salt or fat; add the chopped red sweet pepper the last 1 minute of cooking time.
Place the chicken in a colander, drain pasta over the chicken mixture in colander, gently shake off excess water, reserving 2 tablespoons of the pasta water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil, toss gently. Sprinkle with the salt and pepper and top with the parmesan cheese.
Tip: For extra heat, add ⅛ to ¼ teaspoon crushed red pepper.