Chicken Ravioli Soup

1 tablespoon olive oil
2 boneless skinless chicken breast
    halves, cut into bite-size pieces
2 (10 1/2 ounce) cans condensed
    chicken broth, undiluted
2 (14 1/2 ounce) cans diced tomatoes
    with garlic and onion, undrained
2 small zucchini, diced
1 (25 ounce) package frozen cheese ravioli
2 teaspoon dried parsley
Freshly-grated Parmesan cheese

In Dutch oven, saut� chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil. Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.

To serve, ladle into soup bowls; sprinkle with Parmesan cheese.