Pesto Ravioli With Chicken

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, cut into strips
• 3/4 cup chicken broth
• 1 (9 ounce) package refrigerated cheese ravioli
• 3 small zucchini, cut into 1/4 inch slices
• 1 large red pepper, thinly sliced
• 1/4 cup purchased basil pesto
• fresh grated parmesan cheese

1. In a large skillet, heat oil over medium-high heat.
2. Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
3. Add the broth and ravioli to the skillet.
4. Bring to a boil, lower heat.
5. Cover and simmer 4 minutes or until ravioli is tender.
6. Add the zucchini, red pepper, and chicken to the ravioli.
7. Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
8. Add pesto and toss to coat.
9. Season with salt and pepper if desired.
10. Sprinkle with parmesan and serve.

olive oil, chicken breast, chicken broth, zucchini, red pepper, purchased basil pesto, parmesan cheese

Taken from www.food.com/recipe/pesto-ravioli-with-chicken-73341 (may not work)