Chicken & Ravioli Cacciatore
Submitted by Jelena
One-skillet chicken cacciatore with cheese ravioli simmered in garlic-basil tomato sauce. A hearty Italian dinner on the table in under an hour with minimal cleanup.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsWhy serve cacciatore over plain pasta when you can simmer cheese ravioli right in the sauce? This one-skillet dinner combines browned chicken breast pieces, onions, and green peppers in a chunky tomato sauce, then drops frozen ravioli straight into the mix to cook.
The ravioli absorbs the sauce as it simmers, getting coated in tomato and picking up all those garlic and basil flavors from the canned tomatoes. No separate pot of boiling water needed.
Ten minutes of prep, one pan, and dinner’s done. This is the kind of weeknight cooking that actually works.
Pro Tips
- Stir frequently once the ravioli goes in. They like to stick to the bottom of the pan and to each other. Gentle stirring keeps them separated and evenly coated.
- Use frozen cheese ravioli straight from the bag. No need to thaw. They cook perfectly in the simmering sauce in 12 to 15 minutes.
- Let the sauce reduce to your preferred thickness. Like it saucy? Pull it off sooner. Prefer it thick and clingy? Give it the full 15 minutes.
Ingredients
Directions
Heat oil in large skillet over medium-high heat until hot.
Add chicken, onion, and bell pepper; cook and stir until chicken is browned.
Stir in water, tomatoes, and tomato sauce.
Bring to a boil. Add ravioli, covering it with tomato mixture.
If necessary, carefully separate ravioli.
Cook 12 to 15 minutes or until sauce is of desired consistency and chicken is no longer pink, stirring frequently to prevent sticking.
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