chicken and ravioli cacciatore
~You can try this with alfredo sauce instead of tomato. ~Make it cheesy with a can of Cambell's Cheddar Cheese soup and a can of milk and a stick of butter.
prep time
10 Min
cook time
45 Min
method
---
yield
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, boneless and skinless, cut in chunks
- 8 - cloves garlic, chopped
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 cup water
- 1 jar tomato sauce
- 1 can tomatoes, italian-style and diced (optional)
- 1 pound refrigerated cheese filled ravioli
- - capers & green olives (optional)
- - salt and pepper, to taste
How To Make chicken and ravioli cacciatore
-
Step 1Heat oil in large skillet over medium-high heat until hot.
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Step 2Add chicken, onion, garlic, capers&olives, and bell pepper; season; cook and stir until chicken is browned.
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Step 3Stir in water, tomatoes, and tomato sauce.
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Step 4Bring to a boil.
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Step 5Add ravioli, covering it with tomato sauce. If necessary, carefully separate ravioli.
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Step 6Cover and simmer for about 45min or until sauce is of desired consistency and chicken is no longer pink.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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