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


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  • 1 Tbsp
    olive oil
  • 1 lb
    chicken breast, boneless and skinless, cut in chunks
  • 8
    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

How to Make Chicken and Ravioli Cacciatore


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

Printable Recipe Card

About Chicken and Ravioli Cacciatore

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

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