Recipe by Maureen Tully
(1) 12 oz bag of Classic Ravioli
4-6 boneless, skinless chicken thighs, trimmed and halved
2 tablespoons of olive oil
flour, salt and pepper for dredging
1 lg green pepper, cut into bite sized pieces
1 lg onion, cut into pieces
4-6 lg white button mushrooms, quartered
(1) 28oz can of diced tomatoes
(1) 8oz can of tomato sauce
(1) teaspoon of Italian seasoning
grated cheese for topping, optional
Heat oil in a deep skillet or dutch oven over medium setting.
Lightly coat chicken pieces in flour, salt pepper mixture and add to pan, cook until lightly browned.
Add vegetables and seasoning, stir to mix and cook until vegetables are slightly softened.
Add diced tomatoes and sauce .
Simmer until desired thickness.
Cook ravioli according to package directions.
Drain, do not rinse.
Arrange on large platter and cover with cacciatore.