Chicken and ravioli cacciatore

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive or vegetable oil
1 pounds Boneless, skinless chicken breast cut in 1inch pieces
1 medium Onion, sliced
½ medium Green bell pepper, sliced
1 cup Water
14½ ounce Can diced tomatoes w/ garlic and basil, undrained
8 ounces Can tomato sauce
9 ounces Pkg refrigerated cheese- filled ravioli

Directions

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 Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998

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