Red Pepper-Basil Raviolettis

Cook pasta in a large saucepan according to package directions, omitting any salt or fat; add the chopped red sweet pepper the last 1 minute of cooking time.

Place the chicken in a colander, drain pasta over the chicken mixture in colander, gently shake off excess water, reserving 2 tablespoons of the pasta water. Place the pasta mixture on a serving platter and sprinkle with pasta water, basil and olive oil, toss gently. Sprinkle with the salt and pepper and top with the parmesan cheese.