Pesto Ravioli with Chicken

• 2 teaspoons olive oil
• 15 ounces chicken tenders cut up
• 3/4 cup chicken broth
• 9 ounces ravioli cheese filled
• 3 small zucchini cut into 1/4 inch slices
• 1 large sweet red bell peppers thinly
• 1/4 cup basil pesto
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oil in a 12 inch skillet over medium high heat.
2. Cook chicken in oil about 4 minutes, turning occasionally, until brown.
3. Remove chicken from skillet.
4. Add broth and ravioli to the same skillet.
5. Heat to boiling; reduce heat; cover and simmer about 4 minutes or until ravioli is tender.
6. Stir in zucchini, bell pepper and chicken.
7. Cook over emdium high heat about 3 minutes, stirring occassionally, until vegetables are crisp-tender and chicken is no longer pink in center.
8. Toss with pesto.
9. Sprinkle with cheese.

olive oil, chicken, chicken broth, ravioli cheese, zucchini, sweet red bell peppers, basil pesto, parmesan

Taken from recipeland.com/recipe/v/pesto-ravioli-chicken-39347 (may not work)