Constance
Master Chef
Chicken and Ravioli Cacciatore
Yield: 4 Servings
1 T Olive or vegetable oil
1 lb Boneless, skinless chicken breast, cut in 1” pieces
1 md Onion, sliced
1/2 md Green bell pepper, sliced
1 c Water
14 1/2 oz Can diced tomatoes w/garlic and basil, undrained
8 oz Can tomato sauce
9 oz Pkg refrigerated cheese-filled ravioli
1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, and bell pepper; cook and stir until chicken is browned.
2. 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.
Nutrition Information Per Serving:
430 Calories, 14 g Fat, 930 mg Sodium
Yield: 4 Servings
1 T Olive or vegetable oil
1 lb Boneless, skinless chicken breast, cut in 1” pieces
1 md Onion, sliced
1/2 md Green bell pepper, sliced
1 c Water
14 1/2 oz Can diced tomatoes w/garlic and basil, undrained
8 oz Can tomato sauce
9 oz Pkg refrigerated cheese-filled ravioli
1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, and bell pepper; cook and stir until chicken is browned.
2. 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.
Nutrition Information Per Serving:
430 Calories, 14 g Fat, 930 mg Sodium
