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.
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