Chicken Pesto Tortellini

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.