Summer Feast

This goes great with the pesto from my last post... Enjoy!

serves about 8 people

1 Tbsp olive oil
1 Tbsp butter
3 chicken breasts, thawed and cut into small strips
2 bell peppers (I prefer one red and one yellow)
1 lb asparagas, chopped into 1" pieces
1 lb zucchini, chopped into 1" long pieces, and quartered
2 tsp kosher salt
2 tsp pepper
1 lb ravioli (I like spinach and cheese ravioli) cooked and drained
1/2 c pesto sauce

In a 14" wide sautee pan, heat olive oil and butter to medium-high heat.
Cook chicken til just done.
Add peppers and asparagas (reserving tips).
Sautee for about 6 minutes, moving fairly constantly in pan.
Add zucchini, asparagas tips and season.
Cook another 2-3 minutes.
Add ravioli and pesto sauce.
If necessary, add up to 1/2 c of reserved pasta water.
Mix completely and serve.