I loved chicken cattiatore as a kid. My mom made it on threw it over rice, which I did not like as much. I called my mother about 4 weeks ago to get the recipe, but she can't remember it or can't find it or just doesn't care. I had to hunt down my own version. This one has almost the right flavor...needs more peppers maybe and it doesn't have rice floating around my plate. The ravioli was an excellent idea and allows you to change the flavor each time, just a little. Adapted from here.
Ingredients
- 3 cloves garlic
- 4 tablespoons extra-virgin olive oil
- 1 T Italian seasoning
- 1 cup sliced fresh mushrooms
- Salt and pepper
- 1 (15-ounce) can stewed tomatoes with peppers, onions and celery, diced
- 2 roasted red peppers, drained, rinsed, diced
- 1 green pepper, diced
- 1 small onion, diced
- 1/2 c dry red wine
- 1 cup tomato sauce
- 2 cups fresh spinach
- 2 cups chicken broth
- 2 cups tomato juiced
- 1 package chicken breast tenders, 3/4 pound to 1 pound
- 1 pound fresh ravioli, any flavor
- 1 cup grated Parmigiano-Reggiano or Romano to pass at table
Directions
Heat a big soup pot over medium high heat. Smash or press the 3 cloves of garlic. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic, onions, green peppers and Italian seasoning. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.Pour in the wine and cook until almost evaporated, about 3 minutes.
Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and add the spinach.
Serve with crusty bread and cheese.
Number of Servings: 4
Comments