Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from heat. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir in zucchini, bell pepper and chicken. Cook about 3 minutes until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with Parmesan cheese and serve.