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Chicken and Ravioli Cacciatore

September 19, 2006
Chicken and Ravioli Cacciatore

Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, and bell pepper; cook and stir until chicken is browned.

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.

1 t Olive or vegetable oil
1 lb Boneless, skinless chicken (breast cut in 1 inch 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