Categories: Chicken, Main Dish

Ingredients

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

Directions

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.

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