boneless, skinless chicken breasts
cut into 1" pieces
refrigerated cheese-filled ravioli
Mise en place. (Make sure chicken chopped and vegetables sliced.)
In a large skillet, heat 1 Tbsp. of oil over medium to medium-high heat. Cook chicken 7-10 minutes, until chicken browned and cooked through. Remove from skillet; cover to keep warm.
In a large post, bring chicken broth and water to a boil. Cook ravioli according to package directions. When done, drain pasta.
While ravioli is cooking, add remaining oil to skillet chicken was cooked in. Sauté zucchini and red pepper over medium-high heat until crisp-tender (or to desired doneness).
Add chicken and ravioli to vegetables in skillet. Toss with pesto. Serve immediately.
© The Housewife Modern