Chicken & Ravioli Cacciatore
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
chicken breasts
boneless, skinless, cut into 1 inch pieces |
|
| 1 | medium |
onions
sliced |
|
| ½ | medium |
green bell peppers
sliced |
|
| 1 | cup |
water
|
|
| 14 ½ | ounces |
tomatoes, canned
diced, with garlic and basil, undrained |
|
| 8 | ounces |
tomato sauce
|
|
| 9 | ounces |
ravioli
filled with cheese |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
chicken breasts
boneless, skinless, cut into 1 inch pieces |
|
| 1 | medium |
onions
sliced |
|
| 0.5 | medium |
green bell peppers
sliced |
|
| 237 | ml |
water
|
|
| 419.1 | ml/g |
tomatoes, canned
diced, with garlic and basil, undrained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 260.1 | 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.
