Pesto Ravioli with Chicken

INGREDIENTS 

SERVINGS 4

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, cut into strips
• 3⁄4 cup chicken broth
• 1 (9 ounce) packagerefrigerated 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

DIRECTIONS

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

Source:

http://www.food.com/recipe/pesto-ravioli-with-chicken-73341