Pesto Ravioli with Chicken

From Betty Crocker Easy Weeknight Meals September 2002

2 tsp olive or vegetable oil
1 pound boneless skinless chicken breast strips for stir-fry
3/4 C chicken broth
1 pkg (9oz) refrigerated cheese-filled ravioli
3 small zucchini, cut into 1/4" pieces
1 large red bell pepper, thinly sliced
1/4 C basil pesto
Freshly grated Parmesan cheese, if desired

Heat oil in 12" 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-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.