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Ingredients
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 lb skinless boneless chicken breasts cut into 3/4" cubes
- 2 c. frzn pepper stir-fry (red, green and yellow bell peppers and onions) - (8 ounce)
- 1 can chicken broth - (14 1/2 ounce)
- 4 1/2 ounce fresh cheese mini-ravioli - (1/2 pkg)
- 1 jar roasted red peppers - (6 ounce)
- 2 Tbsp. minced fresh basil (or possibly 3/4 tspn dry basil)
Directions
- In a large saucepan or possibly Dutch oven, heat extra virgin olive oil over medium-high heat. Add in chicken and frzn vegetables and cook, tossing, till chicken is white on outside and vegetables are thawed, 2 to 3 min.
- Pour chicken broth over chicken and vegetables. Bring to a boil, add in ravioli and cook, stirring gently, till ravioli are just tender, 4 to 5 min.
- Meanwhile, drain roasted peppers and puree in a food processor or possibly blender.
- Stir basil into soup. Ladle into bowls, dividing ravioli proportionately and spoon a dollop of roasted pepper puree on top.
- This recipe yields 4 servings.
- Comments: With two top-notch, cook's-helper ingredients frzn stir-fry peppers and fresh mini-ravioli (usually found in the dairy section of the supermarket) this colorful meal in a bowl will be ready in min. To substitute frzn or possibly larger ravioli, simply follow the cooking times on the package.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 143 | 63% |
| Total Fat 16.25g | 20% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 55mg | 18% |
| Sodium 398mg | 17% |
| Potassium 259mg | 7% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.75g | 1% |
| Protein 17.8g | 28% |
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