| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Chicken, Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive or vegetable oil |
| 1 | lb | Boneless, skinless chicken |
| breast cut in 1inch | ||
| pieces | ||
| 1 | Onion, sliced | |
| 1/2 | 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 |
INSTRUCTIONS
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. Nutrition Information Per Serving: 430 Calories, 14 g Fat, 930 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 99.9mg
Sodium: 984.7mg
Potassium: 807.5mg
Carbohydrates: 61.3g
Fiber: 5.3g
Sugar: 17.7g
Protein: 40.3g