| 1 9oz Package refrigerated Ravioli or Tortellini | 1/4 Cup Caesar Parmesan Vinaigrette Salad Dressing |
| 1 1/2 Cups Yellow Summer Squash, cubed | 2 Tbsp Water |
| 3 1/2 Cups Fresh Baby Spinach | 1 Cup Chicken, grilled & cubed |
| 1/2 Cup Fresh Basil, chopped | Shredded Parmesan Cheese |
Cook ravioli as package directs. Add squash during the last 2 minutes of cooking. Drain. Meanwhile, for pesto, combine spinach, basil, salad dressing, and water in a blender. Process until smooth. Toss ravioli with pesto. Top with grilled chicken and parmesan cheese.