Chicken & Ravioli Cacciatore

Chicken & Ravioli Cacciatore

1 tablespoon olive oil
1 pound skinless boneless chicken breast halves, cut into 1" pieces
1 medium onion, halved and sliced
1/2 medium green pepper, sliced
1 cup water
1 14.5-oz. can diced tomatoes w/garlic, oregano, and basil
8 ounces tomato sauce
9 ounces refrigerated cheese 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.