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Prep 30min
Total30min
Ingredients8
Servings4
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Ingredients
1
tablespoon olive or vegetable oil
1
lb. boneless, skinless chicken breast halves, cut into 1/2 to 1-inch pieces
1
medium onion, halved, sliced
1/2
medium green bell pepper, sliced
1
cup water
1
(14 1/2-oz.) can diced tomatoes with garlic, oregano and basil, undrained
1
(8-oz.) can tomato sauce
1
(9-oz.) pkg. refrigerated cheese-filled ravioli
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Steps
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; carefully stir until separated and covered with tomato mixture. Cook 12 to 15 minutes or until sauce is of desired consistency and chicken is no longer pink, stirring frequently to prevent sticking.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
430
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
120mg
40%
Sodium
890mg
37%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
16%
Sugars
7g
Protein
37g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 4 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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