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Chicken & Ravioli Cacciatore

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Submitted by Jelena

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 453.6
POUND G CHICKEN BREASTS
boneless, skinless, cut into 1 inch pieces
1 1
MEDIUM MEDIUM ONIONS
sliced
½ 0.5
MEDIUM MEDIUM GREEN BELL PEPPERS
sliced
1 237
CUP ML WATER
14 ½ 419.1
OUNCES ML/G TOMATOES, CANNED
diced, with garlic and basil, undrained
8 231.2
OUNCES ML/G TOMATO SAUCE
9 260.1
OUNCES ML/G RAVIOLI
filled with cheese *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 267 25% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 250mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 75g
Vitamin A 8% Vitamin C 53%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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