In skillet over medium heat, cook chickne in oil until browned and no longer pink. Remove from skillet.
Pour chicken broth and ravioli into skillet. heat to boiling, reduce heat, cover and simmer for 4 minutes until ravioli is tender.
Stir in zucchini, peppers and chicken. Cook over medium heat 3 minutes, stirring occasionally, being careful not to break up ravioli. Cook until veggies are tender-crisp. Toss in pesto.
Sprinkle with parmesan cheese.
Originally Submitted
9/1/2008
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