Pesto Ravioli with Chicken

2 tsp. olive or vegetable oil
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
 
Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

-Sarah