2 teaspoons olive or vegetable oil
15 ozs. chicken tenders or boneless chicken — cut up
3/4 cup chicken broth
9 ozs. cheese filled ravioli
3 small zucchini, cut into — 1/4 inch slices
1 large red bell pepper — thinly sliced
1/4 cup pesto sauce
Freshly grated Parmesan
Heat oil in a 12″ skillet over medium high heat. Cook chicken in oil about 4 minutes (longer if using cut-up boneless chicken breasts), turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to the same skillet. Heat to boiling; reduce heat; cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over emdium high heat about 3 minutes, stirring occassionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.