Pesto Ravioli with Chicken

4 servings

2 teaspoons olive oil
1 lb boneless skinless chicken breasts, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup VE Pesto Herb Mix
VE Salt and VE Pepper, to taste
Parmesan cheese, freshly grated

1. Heat oil in a large frying pan, over med-high.
2. Add chicken and cook for 4 minutes until lightly browned. Set aside in bowl.
3. Add broth and ravioli to frying pan Bring to a boil then lower heat, cover and allow to simmer for 4 minutes, or until ravioli is cooked.
4. Return chicken to the frying pan. Add zucchini and red pepper. Increase heat to med-high and cook for 3 minutes, until veggies are tender crisp, being sure to stir frequently.
5. Add pesto and toss to coat.
6. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve hot.