Pesto Ravioli with Chicken

 

2

teaspoons olive or vegetable oil

1

pound chicken breast tenders (not breaded)

3/4

cup Progresso® chicken broth (from 32-oz carton)

1

package (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

Freshly grated Parmesan cheese, if desired

• 1 In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
• 2 Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
• 3 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.