Baked Pesto Ravioli with Chicken

2 lbs Cheese filled ravioli, fresh or frozen
1 lb Cooked chicken breasts in ½ inch slices
2/3 cup Chicken broth
2 cups Zucchini, cut into ½ inch rounds
½ cup Red bell pepper, chopped into ½ inch pieces
½ cup Chopped scallions
½ cup Store bought basil pesto sauce
½ teaspoon Kosher salt
½ teaspoon Black pepper
1 cup (4 ounces) Grated Parmesan cheese


Spray 9x13 pan with nonstick cooking spray.
Combine the ravioli, chicken, chicken broth, zucchini, bell pepper, scallions, pesto, salt, pepper, and Parmesan in a large bowl. Stir gently to mix the ingredients. Preheat over to 350 degrees. Cover the dish with foil and bake for 1 hour, or until bubbly.