Pesto Ravioli with Chicken

Soooo yummy and easy to make!!

4 servings

2 tsp olive or vegetable oil

1 pkg (15 oz) chicken tenders

3/4 c. chicken broth

1 pkg (9 oz) refrigerated cheese filled ravioli

3 small zucchini, cut into 1/4 in. slices

1 large red bell pepper, thinly sliced

1/4 refrigerated pesto

Freshly grated Parmesan cheese

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

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

3. Stir in zucchini, bell pepper and chicken. Cook over med-high heat about 3 minutes stirring occasionally, until veggies are crisp-tender and chicken is no longer pink in center.

4. Toss with pesto. Sprinkle cheese.

5. And enjoy!!

I usally cut the chicken in bitesize pieces either before or after cooking it. But you probably already would know that. ha ha I just wanted to sound very cook savy :)