Step 1

In a large skillet, heat oil over medium-high heat.

Step 2

Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.

Step 3

Add the broth and ravioli to the skillet.

Step 4

Bring to a boil, lower heat.

Step 5

Cover and simmer 4 minutes or until ravioli is tender.

Step 6

Add the zucchini, red pepper, and chicken to the ravioli.

Step 7

Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink. Add the garlic the last minute of cooking.

Step 8

Add pesto and toss to coat.

Step 9

Season with salt and pepper if desired.

Step 10

Sprinkle with parmesan and serve.