|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.