Pesto Ravioli with Chicken

Help yourself to a savoury, stove-top dish that's ready in a flash. ...MORE + LESS -

2 tsp (10 mL) olive or vegetable oil

1 lb (500 g) chicken breast tenders (not breaded)

3/4 cup (175 mL) chicken broth

1 pkg (250 g) refrigerated cheese-filled ravioli

3 small zucchini, cut into 1/4-inch/6 mm slices

1 large red bell pepper, thinly sliced

1/4 cup (50 mL) basil pesto

Freshly grated Parmesan cheese, if desired

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1

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until no longer pink in centre. Remove chicken from skillet.
2

Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
3

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in centre. Toss with pesto. Sprinkle with cheese.