Heat oil in a 30 cm skillet over medium high heat. Cook chicken in oil about 4 minutes (longer if using cut-up boneless chicken breasts), turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to the same skillet. Heat to boiling; reduce heat; cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over emdium high heat about 3 minutes, stirring occassionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.