1 Tablespoon Olive Oil
4 Cups Summer Squash (Zucchini And Yellow Squash), Thinly Sliced
1/2 Cup Onion, Thinly Sliced
2 Cups Cooked Chicken, Chopped
1 Cup Heavy Cream
1 Tablespoon Lemon Zest
.5 Cups Grated Parmesan Cheese
Salt And Pepper To Taste )
2 Tablespoons Fresh Chopped Chives
1 Lb Cooked Ravioli (see my recipe for homemade)
Heat olive oil in a skillet. Sautee squash and onions over high heat until tender (5-7 minutes). Lower heat and add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly.
Stir in chicken and mix until heated through. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy.
Sprinkle with chives, parmesan cheese and serve.