Pesto Chicken 'N' Ravioli

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1 (9 ounce) package refrigerated cheese ravioli

1 pound boneless skinless chicken breasts, cut into 2-inch strips

3/4 cup prepared pesto sauce

1 tablespoon olive oil

1 teaspoon minced garlic

2 (7.25 ounce) jars roasted sweet red peppers, drained

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