Chicken and Ravioli Cacciatore

Hannah Fontanez


~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.

★★★★☆ 1 vote
10 Min
45 Min


1 Tbsp
olive oil
1 lb
chicken breast, boneless and skinless, cut in chunks
cloves garlic, chopped
1 medium
onion, chopped
1 small
green bell pepper, chopped
1 c
1 jar(s)
tomato sauce
1 can(s)
tomatoes, italian-style and diced (optional)
1 lb
refrigerated cheese filled ravioli
capers & green olives (optional)
salt and pepper, to taste


1Heat oil in large skillet over medium-high heat until hot.
2Add chicken, onion, garlic, capers&olives, and bell pepper; season; cook and stir until chicken is browned.
3Stir in water, tomatoes, and tomato sauce.
4Bring to a boil.
5Add ravioli, covering it with tomato sauce. If necessary, carefully separate ravioli.
6Cover and simmer for about 45min or until sauce is of desired consistency and chicken is no longer pink.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy