Pesto Ravioli with Chicken - Aunt Jae

2 tsp. olive or vegetable oil

1 lb. boneless skinless chicken breast Strips

3/4 cup chicken broth

1 pkg. (9 oz.) refrigerated cheese-filled ravioli

3 small zucchini, cut into 1/4-inch slices

1 large red bell pepper, thinly sliced

1/4 cup basil pesto

Instructions:

Heat oil in 12-inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.

Add broth and ravioli to skillet.  Heat to boiling; reduce heat.  Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center.  Toss with pesto.  Sprinkle with cheese. 

Makes 4 servings.