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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Esslöffel | Olive oil or vegetable oil |
1 x ca. 450 g | Boneless, skinless chicken breast cut in 1inch pieces |
1 mittel | onion sliced |
1/2 mittel | green bell pepper sliced |
1 Tasse | water |
14 1/2 x ca. 30 g | Can diced tomatoes w/ garlic and basil, undrained |
8 x ca. 30 g | tomato sauce can |
9 x ca. 30 g | Pkg refrigerated cheese filled ravioli |
1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, and bell pepper; cook and stir until chicken is browned.
2. 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
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